RHUBARB STRAWBERRY CRUMBLE (for 8)
For the filling:
2 pounds strawberries, hulled and halved (6 cups)
1-1/2 pounds rhubarb stalks, trimmed and cut into ½ inch thick slices (4-1/2 cups)
1 to 1-1/4 cups granulated sugar, depending on the sweetness of the strawberries
3 tablespoons cornstarch
1 tablespoon fresh lemon juice
1/8 teaspoon salt
For the topping:
1-1/4 cups old-fashioned rolled oats
¾ cup all-purpose flour
¾ cup packed light brown sugar
¼ teaspoon salt
1-1/2 sticks (12 tablespoons) unsalted butter, cut into ½ inch pieces, slightly softened
- Put a rack in the middle of oven and preheat oven to 425*.
- Make the filling: Gently stir together all ingredients in a large bowl. Spoon mixture into a shallow 3 quart baking dish.
- Make the topping: Stir together oats, flour, brown sugar and salt in a medium bowl. Blend in butter with your fingertips until mixture forms small clumps.
- Assemble and bake the crumble: Crumble topping evenly over the filling. Bake until fruit is bubbling and topping is golden, 40 to 50 minutes. Cool slightly on a rack and serve warm.
from The Gourmet Cookbook