Description
Strawberry rhubarb crumble with cardamom and nutmeg.
Ingredients
- FOR THE FRUIT LAYER:
- 3 cups Diced Rhubarb, Fresh Or Frozen
- 2 cups Halved Fresh Strawberries
- ¾ cups Granulated Sugar
- 2 Tablespoons Cornstarch
- 2 teaspoons Orange Zest
- ½ teaspoons Ground Cardamom
- ¼ teaspoons Freshly Grated Nutmeg
- FOR THE CRUMBLE:
- ½ cups Whole Wheat Flour
- ½ cups Rolled Oats
- ½ cups Packed Brown Sugar
- ¼ cups Slivered Almonds
- ½ teaspoons Ground Cinnamon
- ½ teaspoons Kosher Salt
- 6 Tablespoons Cold Unsalted Butter, Cubed
Preparation
Preheat oven to 350 F. Grease an 8 x 8-inch baking dish.
In a medium bowl, combine the rhubarb, strawberries, sugar, cornstarch, orange zest, cardamom and nutmeg. Set aside for 15 minutes.
Meanwhile, in another medium bowl, whisk together the flour, oats, sugar, sliced almonds, cinnamon and salt. Cut in the cold butter and mix with your fingertips until crumbs form.
Transfer rhubarb mixture to the prepared baking dish. Sprinkle the with crumble topping.
Bake in the preheated oven for 50 to 60 minutes, or until the top begins to brown and fruit starts to wildly bubble.
Serve warm with vanilla ice cream.
Note: recipe adapted from A Little Saffron’s rhubarb and strawberry crisp
