Strawberry Rhubarb Crumble

• •2 cup fresh strawberries, hulled and quartered
• •2 cup fresh rhubarb, trimmed and cut into 1/2-inch pieces
• •0.5 cup granulated sugar
• •2 tablespoon cornstarch
• •0.5 teaspoon lemon zest
• •0.8 cup all-purpose flour
• •0.5 cup old-fashioned rolled oats
• •0.3 cup light brown sugar, packed
• •2 tablespoon granulated sugar
• •0.5 teaspoon ground cinnamon
• •0.3 teaspoon salt
• •0.5 cup cold unsalted butter, cut into 1/2-inch cubes

Instructions

1. 1

   Preheat your oven to 375°F (190°C). Lightly butter an 8-inch square baking dish or a 2-quart oven-safe dish.

2. 2

   In a large bowl, combine the quartered strawberries, cut rhubarb, 1/2 cup granulated sugar, cornstarch, and lemon zest. Toss gently until the fruit is evenly coated. Pour the fruit mixture into the prepared baking dish and spread it into an even layer.

3. 3

   In a separate medium bowl, whisk together the all-purpose flour, rolled oats, light brown sugar, 2 tablespoons granulated sugar, ground cinnamon, and salt for the crumble topping.

4. 4

   Add the cold, cubed butter to the dry ingredients. Using your fingertips, a pastry blender, or two knives, cut the butter into the flour mixture until coarse crumbs form and no large pieces of butter remain. Some larger pea-sized crumbs are desirable.

5. 5

   Evenly sprinkle the crumble topping over the fruit mixture in the baking dish.

6. 6

   Place the baking dish on a baking sheet (to catch any potential drips) and bake for 35-45 minutes, or until the topping is golden brown and the fruit filling is bubbly around the edges.

7. 7

   Remove from the oven and let the crumble cool for at least 15-20 minutes before serving. This allows the filling to set slightly.

8. 8

   Serve warm, ideally with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream.

Chef's Tips

• 💡Ensure your butter for the crumble is very cold; this is key to achieving a tender, crumbly texture.
• 💡Do not overmix the crumble topping. Overworking the butter will make the topping tough.
• 💡Adjust the amount of granulated sugar in the fruit filling based on the sweetness of your strawberries and the tartness of your rhubarb. Taste a small piece of rhubarb raw to gauge its tartness.
• 💡If the topping starts to brown too quickly before the fruit is bubbly, loosely tent the dish with aluminum foil.
• 💡Leftover crumble can be stored covered in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.