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

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1. Put a rack in the middle of oven and preheat oven to 425*.

2. Make the filling: Gently stir together all ingredients in a large bowl.  Spoon mixture into a shallow 3 quart baking dish.

3. 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.

4. 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