Strawberry Rhubarb Crumble
- Prep Time: 10 minutes
- Cooking Time: 45 minutes
- Serves: 6
This sweet, seemingly seasonal dessert can be made year-round thanks to the miracle of frozen fruit. It’s a fun alternative to the more traditional apple crumble, and can be served room temperature or warm, topped with whipped cream or vanilla ice cream.
- Part of Meal: Dessert
- Food Type: Parve
- Service Temp: Room Temperature
- Special Diet: Vegetarian
- Filling
- 1 tablespoon(s) corn starch
- 2 tablespoon(s) warm water
- 2 bags of frozen strawberries and rhubarb (If you can’t find them combined in a single bag, use one bag each of strawberries and rhubarb OR two bags of strawberries)
- 1 cup(s) sugar
- 1 teaspoon(s) cinnamon
- 3 tablespoon(s) flour
- Topping
- 1 1/2 cup(s) rolled oats
- 4 tablespoon(s) margarine, butter or buttery sticks
- 1/2 cup(s) brown sugar
1. Preheat oven to 350 degrees.
2. In a small bowl, dissolve the corn starch in the warm water.
3. In a glass baking dish, combine the strawberries and rhubarb, sugar, cinnamon, corn starch and water mixture, and flour. Mix well until fruit is coated.
4. In a large bowl, combine the rolled oats, butter, and brown sugar. Using your fingers, mix the ingredients together until the butter is broken into very small lumps to form a crumb topping.
5. Pour the oat crumb topping over the strawberry rhubarb mixture and bake for 45 minutes, until the top is golden.