Description
Strawberry Rhubarb Crumble is the perfect balance between sweet and tart. The sweetness of the strawberries, the tart rhubarb and crunchy crumbled topping make for a match made in heaven. This is one of my all time favorite rhubarb recipes. It is easy, quick to come together and a family favorite.
Ingredients
- FOR THE FILLING:
- 4 cups Strawberries, Hulled And Quartered
- 4 cups Rhubarb, Trimmed And Chopped Into 1-inch Pieces
- 3 Tablespoons All-purpose Flour
- ½ cups Sugar
- FOR THE CRUMBLE:
- ½ cups Brown Sugar
- ½ cups All-purpose Flour
- ¾ cups Old Fashioned Rolled Oats
- ⅛ teaspoons Cinnamon
- 5 Tablespoons Butter, Softened
- ½ cups Chopped Pecans
Preparation
Preheat oven to 375ºF. Spray 8 x 11 baking dish with nonstick baking spray for easier clean up.
For the filling, in a large bowl, mix strawberries, rhubarb, flour and sugar. Spoon in baking dish.
For the crumble, in a medium bowl, combine brown sugar, flour, softened butter, rolled oats and cinnamon. Use a pastry knife or fork to cut in butter until mixture is crumbly. Stir in chopped pecans.
Sprinkle crumble over strawberry rhubarb mixture. Bake for 45 minutes or until top is browned and mixture is bubbly. Allow to cool for 10 minutes before serving.
Leftovers should be stored in refrigerator.
