Strawberry Rhubarb Crumble
7/9/2014 | Sheryl McGlochlin

Article image: Strawberry Rhubarb Crumble

 
1 cup rolled oats
¾ cup wheat flour
½ cup light brown sugar
¼ tsp salt
6 Tbl butter, melted
3 cups diced Strawberries
3 cups diced Rhubarb stalks
3 tsp cornstarch
3 Tbl lemon juice
3 Tbl sugar
 
Heat oven to 375 degrees. Use 8 inch square pan or double recipe for 9x13 pan.
 
Mix strawberries, rhubarb, cornstarch, lemon juice and sugar together in a bowl.
Spread fruit in bottom of pan.
 
Mix oats, flour, brown sugar, and salt together in a bowl.
Pour melted butter over and stir until clumps form.
Sprinkle crumble over fruit.
Bake crumble for 30 to 40 minutes until fruit is bubbly and crumble is golden.


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