Strawberry Rhubarb Crumble with Oats

Name: Strawberry Rhubarb Crumble with Oats
Total time: 2700 s
Yield: 4 servings
Cuisine: British
Ingredients: 200 g rhubarb; 100 g strawberries (5 large ones); 2 tsp sugar; Crumble topping:; 50 g oats; 50 g flour -or- ground almonds; 1/2 tsp cinnamon; 50 g sugar; 50 g chilled butter; To serve:; Yoghurt, vanilla ice cream, clotted cream, etc

Felice @morinoko

Connecticut, United States

Got another batch of rhubarb from the garden and luckily some strawberries from a friend! Since strawberries and rhubarb go so well together in jams and pies, I decided to try in a crumble. I love how quick crumbles can be thrown together and baked, so I often enjoy this for breakfast :) It makes four small servings or 2-3 larger servings.

Use ground almonds instead of flour for a nice nutty flavor, or to make it gluten free.

You can also leave the strawberries out and make just a rhubarb crumble.

Use ground almonds instead of flour for a nice nutty flavor, or to make it gluten free.

You can also leave the strawberries out and make just a rhubarb crumble.

Felice @morinoko

Connecticut, United States

Use ground almonds instead of flour for a nice nutty flavor, or to make it gluten free.

You can also leave the strawberries out and make just a rhubarb crumble.

Use ground almonds instead of flour for a nice nutty flavor, or to make it gluten free.

You can also leave the strawberries out and make just a rhubarb crumble.

Saved

Ingredients

45 mins

4 servings

200 grhubarb
100 gstrawberries (5 large ones)
2 tspsugar
Crumble topping:
50 goats
50 gflour -or- ground almonds
1/2 tspcinnamon
50 gsugar
50 gchilled butter
To serve:
Yoghurt, vanilla ice cream, clotted cream, etc

Saved

Steps

45 mins

1

Preheat oven to 190C/375F. You can also prepare the crumble ahead of time and bake later.
2

Wash and cut rhubarb into 2 cm (3/4 inch) pieces. Slice strawberries.
3

Put rhubarb into a pie dish. You can leave the strawberries out if you want.
4

Add strawberries and sprinkle with 2 tsp sugar.
5

For the crumble, first mix flour/ground almonds, oats, sugar and cinnamon in a bowl. Cut butter into small cubes and add to bowl.
6

Crumble up the mixture using your fingers until it forms a lot of round, crumbly pieces.
7

Mine looks like this when done.
8

Distribute the crumble topping over the strawberries and rhubarb. You can cover and refrigerate now if you want to bake it later.
9

Bake at 190C/375F for 25-30 minutes. The last 10 minutes I usually cover my crumble with aluminum foil if the crumble looks likes its getting very brown or dried out.
10

Serve as is or with yoghurt, ice cream, etc
11

If you have left overs, just cover the baking dish and store in the fridge. Reheat for 3-5 minutes at 180C/350F.

Saved

Cooksnaps

Saved

Felice @morinoko

on May 23, 2016 23:20

Connecticut, United States

I grew up in Southern Germany and Ohio, and spent 10 years in Japan. I love bread baking, #German food, and healthy, homestyle cooking in general inspired by my family and the seasons.Follow my cooking adventures on Instagram :)https://instagram.com/morinoko_