Rhubarb Strawberry Crumble

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Rhubarb Strawberry Crumble
Prep Time 20 minutes
Cook Time 45 minutes
Servings
Ingredients
  • 3/4 cup all purpose flour
  • 2/3+1/2 cups sugar
  • pinch largeof salt
  • 6 tbsp chilled unsalted butter cut into 1/2
  • 1/2 cup husked hazelnuts toasted, coarsely chopped
  • 1/2 vanilla bean splint lengthwise
  • 1 lb strawberries hulled, halved (about 4 cups)
  • 12 oz rhubarb ends trimmed, stalks cut crosswise into 1/2, preferably bright red
  • vanilla ice cream
Prep Time 20 minutes
Cook Time 45 minutes
Servings
Ingredients
  • 3/4 cup all purpose flour
  • 2/3+1/2 cups sugar
  • pinch largeof salt
  • 6 tbsp chilled unsalted butter cut into 1/2
  • 1/2 cup husked hazelnuts toasted, coarsely chopped
  • 1/2 vanilla bean splint lengthwise
  • 1 lb strawberries hulled, halved (about 4 cups)
  • 12 oz rhubarb ends trimmed, stalks cut crosswise into 1/2, preferably bright red
  • vanilla ice cream
Instructions
  1. Combine flour, 2/3 cup sugar and salt in medium bowl; whisk to blend
  2. Add butter; rub in with fingertips until mixture sticks together in clumps
  3. Mix in oats and nuts
  4. Preheat oven to 375; butter an 11x7x2" glass baking dish
  5. Place 1/2 cup sugar in large bowl; scrape in seeds from vanilla bean; whisk to blend well
  6. Add strawberries and rhubarb to sugar in bowl; toss to coat well
  7. Scrape fruit filling into prepared baking dish; sprinkle oat topping evenly over filling
  8. Bake until filling bubbles thickly and topping is crisp, about 45 minutes.
  9. Let cool 15 minutes; spoon warm crumble into bowls; serve with ice cream
Recipe Notes

NOTE: this topping can be made 1 day ahead; cover and chill

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