Strawberry rhubarb crumble

1. Preheat Oven

• Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish or similar-sized baking dish with butter or cooking spray.

2. Prepare the Filling

• In a large bowl, combine the chopped rhubarb and quartered strawberries.
• In a separate small bowl, whisk together the granulated sugar, brown sugar, cornstarch, vanilla extract, lemon zest, and lemon juice until well combined.
• Pour the sugar mixture over the fruit and gently toss to coat.

3. Make the Crumble Topping

• In another bowl, combine the rolled oats, flour, brown sugar, and salt.
• Add the cold butter pieces and use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs and the butter is evenly distributed.

4. Assemble and Bake

• Transfer the fruit mixture to the prepared baking dish, spreading it out evenly.
• Sprinkle the crumble topping evenly over the fruit.

5. Bake

• Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the filling is bubbly and the top is golden brown.

6. Serve

• Remove the Strawberry Rhubarb Crumble from the oven and let it cool slightly before serving.
• Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.

Tips

• Rhubarb Prep: If using rhubarb stalks, make sure to remove and discard any leaves (they are toxic) and chop the stalks into pieces about 1-inch long.
• Adjusting Sweetness: Taste your fruit mixture before baking and adjust the amount of sugar based on the tartness of your rhubarb and strawberries.
• Storage: Store any leftovers covered in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
• Frozen Fruit: If fresh rhubarb or strawberries are not available, you can use frozen fruit. Thaw and drain excess liquid before using.

Enjoy the delicious combination of sweet strawberries and tangy rhubarb in this delightful Strawberry Rhubarb Crumble, a perfect dessert for any occasion, especially during the summer months!