Strawberry and Rhubarb Crumble

Strawberry and Rhubarb Crumble


  1. 3/4 cup all purpose flour
  2. 2/3 cup + 1/2 cup sugar
  3. Large pinch of salt
  4. 6 tablespoons chilld unsalted butter, cut into 1/2 inch cubes
  5. 1/2 cup old-fashioned oats
  6. 1/2 cup husked hazlenuts, toasted, and coarsely chooped (or you can use pecans)
  7. 1/2 vanilla bean split lengthwise, or you can use 1 tsp vanilla extract
  8. 1 lb strawberries, washed, hulled, and halved
  9. 12 oz rhubarb (preferably bright red), ends trimmed, stalks cut crosswise into 1/2 inch thick pieces


  1. Comine flour, 2/3 cup sugar, and salt into medium bowl; whisk to belnd. Add butter. Rub in with fingertips until mixture sticks together in clumps. Mix in oats and nuts. Do this ahead (you can do this way ahead)
  2. Preheat the oven to 375 F
  3. Butter a 11x7x2 inch glass baking dish
  4. place 1/2 cup sugar in large bowl. Add vanilla (seeds or extract); blend.
  5. Add strawberries and rhubarb to sugar mixture; toss and coat well
  6. Scrape fruit filling into prepared baking dish.
  7. Sprinkle topping evenly over filling
  8. bake until filling bubbles thickly and topping is crisp (about 45 min)
  9. let it cool for 15 min (this is the most important step in the whole cooking process – I wanted to skip this, and tried it several times- and the crumble was horrid! wait at least 15 min before you touch it! — just allow your mouth to water)
  10. Serve – nice with vanilla ice cream, nice with a spoon, nice to lick the bowl, very nice to lie about the number of servings and sneak back into the kitchen to snarf down the rest while your guests think you are starting the dishwasher

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