I could not let strawberry season go by without doing strawberry and rhubarb something. Strawberries and rhubarb are a classic combination. The sweetness of the strawberries goes really well with the tartness of the rhubarb. I decided to go with a rolled oats crumble. You cannot go wrong with rolled oats, brown sugar and butter. It was really tasty. Vanilla ice cream went well with it.
Strawberry and Rhubarb Crumble
Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 1 hour Servings: 18
ingredients
- 1/4 cup sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon cinnamon
- 3 cups strawberries (cleaned, hulled, quartered)
- 2 cups rhubarb (sliced into 1 inch pieces)
- 2/3 cup flour
- 2/3 cup rolled oats
- 2/3 cup brown sugar
- 1 teaspoon cinnamon
- 1/3 cup butter (melted)
directions
- Mix the sugar, cornstarch and cinnamon in a large bowl.
- Add the strawberries and rhubarb and toss to coat.
- Mix the flour, rolled oats, brown sugar, cinnamon and butter in a large bowl bowl.
- Place the strawberry and rhubarb mixture into an 8×8 inch baking dish and pour the topping on.
- Bake in a preheated 350F/180C oven until it is bubbling and the top is golden brown, about 45 minutes.
That has to be the most perfect non-chocolate dessert to be had anywhere!
I love the two together…. and the ice cream – just a pleasant bonus!
Kevin, strawberry & rhubarb are so Canadian…there is Canadian cuisine.
I can only drool. My sweetie does not care for rhubarb (pervert) so I hardly ever bother to do anything with it just for me. Sigh.
Ah, crumbles/cobblers are my favorite dessert. This looks great! I made something similar for Father’s Day this year – my dad loves strawberry rhubarb ANYTHING. 🙂