Strawberry Rhubarb Crumble
Adapted from Emeril Lagasse
Yields: 6 servings
Ingredients
- For Strawberry-Rhubarb Filling:
- 3c rhubarb, sliced about 1/3 inch thick
- 2lb box of strawberries (about 5 cups), quartered
- 1/2c sugar
- 1/4c cornstarch
- 1T lemon juice
- For Crumble Topping:
- 3/4c flour
- 3/4c rolled oats (not quick oats)
- 2/3c brown sugar
- 1/2t salt
- 1/4t freshly grated nutmeg
- 1/2t lemon zest
- 6T cold butter, diced
Instructions
Preheat oven to 375. Grease a 9x13 baking pan.
In one bowl, mix together the rhubarb, strawberries, sugar, cornstarch, and lemon until coated. Pour into the pan and spread evenly.
In another bowl, stir together flour, oats, brown sugar, salt, nutmeg, and zest. Using a pastry blender, cut in the butter until crumbly. Sprinkle crumble evenly over strawberry-rhubarb layer.
Bake for 40-45 minutes until bubbly and golden. Serve hot with vanilla ice cream.