Ingredients
Units
Scale
For the crumble
- 1 cup flour
- 1/2 cup oats
- 1/2 cup golden brown sugar, packed
- 2 tsp cinnamon
- 1/4 tsp sea salt
- 1/4 tsp nutmeg
- 1 tsp vanilla extract
- 1/2 cup unsalted butter, melted
For the rhubarb and strawberries
- 4 cups strawberries, hulled and quartered
- 4 stalks rhubarb (about 2 lbs), halved if thick, and diced 1/4 inch
- 1 cup sugar
- 1 tablespoon lemon juice
- 1/2 cup cornstarch
Instructions
- Preheat oven to 400˚F. Grease a 9 inch pie pan or 6 mini cocettes (8 fl oz).
- In a large mixing bowl, stir together the ingredients for the rhubarb and strawberries, pressing on the fruit to release the juices. Cover with a towel and set aside to rest for 10 minutes.
- Meanwhile, in a medium mixing bowl, combine the ingredients for the crumble until thoroughly mixed.
- Pour the fruit mixture into the prepared pan or cocettes. Top liberally with the crumble mixture.
- Place the pan or coquettes in the oven, with a sheet underneath to catch run over filling.
- Bake for 1 hour if using a pie pan, and 30 minutes for the coquettes, until the crumble is browned and the filling bubbles.
- Cool for 10 minutes on a wire rack. Serve warm with french vanilla ice cream to garnish.
- Prep Time: 15 mins
- Cook Time: 30 mins