Ingredients
-
3/4
-
2/3
-
1
-
6
-
1/2
-
1/2
-
1/2
-
1
-
12
-
-
-
-
-
-
Directions
Strawberry and Rhubarb Crumble, The crumble is the British version of the American crisp This one features the classic combination of tart rhubarb and sweet strawberries, topped with a crunchy oat-and-hazelnut streusel A scoop of ice cream is the perfect finishing touch Originally by Tamasin Day-Lewis and taken from Bon Appetit – May 2010 for ZWT , As a kid used to love eating stalks of rhubarb raw, but never seemed to care for the strawberry/rhubarb pies that came my way! This dessert, however, is absolutely delicious! We really enjoyed the berry & ‘barb combo, & I’ll be making this again, for sure! Thanks for sharing the recipe! [Tagged & made in Please Review My Recipe], France, This was a fantastic dessert last night unique for us because the combination of strawberries, and rhubarb, it made for a nice dessert last night Made recipe exactly as posted, and especially loved the nuts on it A great touch Made for you win in Tic Tac Toe
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Steps
|
1
Done
|
Combine Flour, 2/3 Cup Sugar, and Salt in Medium Bowl; Whisk to Blend. Add Butter; Rub in With Fingertips Until Mixture Sticks Together in Clumps. Mix in Oats and Nuts. (do Ahead: Topping Can Be Made 1 Day Ahead.) Cover and Chill. |
|
2
Done
|
Preheat Oven to 375f |
|
3
Done
|
Butter 11x7x2-Inch Glass Baking Dish. |
|
4
Done
|
Place 1/2 Cup Sugar in Large Bowl. |
|
5
Done
|
Scrape in Seeds from Vanilla Bean; Whisk to Blend Well. |
|
6
Done
|
Add Strawberries and Rhubarb to Sugar in Bowl; Toss to Coat Well. |
|
7
Done
|
Scrape Fruit Filling Into Prepared Baking Dish. |
|
8
Done
|
Sprinkle Oat Topping Evenly Over Filling. |
|
9
Done
|
Bake Crumble Until Filling Bubbles Thickly and Topping Is Crisp, About 45 Minutes. |
|
10
Done
|
Let Cool 15 Minutes. Spoon Warm Crumble Into Bowls. Serve With Ice Cream. |
