Strawberry Rhubarb Crumble

Depending on the seasonality of the year, there are several fruits that you can substitute in this Strawberry Rhubarb Crumble recipe. This strawberry and rhubarb crumble is a family favorite this time of year. Served warm with vanilla ice cream or frozen vanilla yogurt is simply delicious.

Preparation time: 20 minutes

Baking time: 30 – 35 minutes

Ingredients:

3/4 cup (100g) rolled oats
3/4 cup (125g) white whole wheat flour
1/4 cup unsweetened shredded coconut
1/2 cup (100g) packed brown sugar
1/4 tsp salt
6 Tbsp (85g) unsalted butter, melted
1 1/2 cups unpeeled rhubarb, less than 2 stalks, rinsed and dried
1 1/2 cups washed, hulled, and diced strawberries
1/4 cup sugar (55g)
1Tbsp lemon juice
2 tsp water
2 tsp cornstarch
1/4 tsp ground ginger

Instructions:

Preheat the oven to 375 degrees F (180 C) and grease an 8 by an 8-inch square baking pan.
Place oats, flour, coconut, brown sugar, and salt. In a bowl and mix.
Add the melted butter and stir until it is lumpy. Add a touch more flour if the mixture looks too wet.
Put 1/3 of the crumble mixture aside.
Put the rest of the crumble mixture into the prepared baking pan and press down evenly.
In a 2-quart pan, add the rhubarb, strawberries, granulated sugar, lemon juice, ginger, cornstarch, and 2 teaspoons of water and mix well. Cook. Uncovered on medium-low heat for 5 minutes.
Spread the fruit onto the prepared crumble base.
Sprinkle the reserved crumble mixture over the warm fruit and bake for 30-35 minutes.
Cut into squares, serve warm with frozen custard, or cool completely, and serve as a snack.
Store leftovers in the refrigerator in a reusable container.