Monday, August 2, 2010

Strawberry Rhubarb Crumble

Alyssa made this for dessert tonight. The fruit filling thickened perfectly, and we all loved the tart flavor the rhubarb contributed.

6 cups sliced fresh strawberries
4 cups diced fresh or frozen rhubarb
1 cup brown sugar
1/2 cup all-purpose flour

1 cup quick-cooking oats
1 cup packed brown sugar
1/2 cup all-purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 cup cold butter

In a large bowl, combine the strawberries, rhubarb, 1 cup brown sugar and ½ cup flour. Transfer to a greased 13-in. x 9-in. baking dish.

For topping, in a large bowl, combine the oats, 1 cup brown sugar, ½ cup flour, nutmeg and cinnamon; cut in butter until crumbly. Sprinkle over fruit mixture.

Bake at 350° for 40-50 minutes or until the fruit is bubbly and topping is golden brown. Let cool for 10 minutes. Serve warm; dollop with whipped cream or ice cream if desired.

Yield: 12 servings.

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