2.5pintsstrawberries hulled and cut in half, frozen whole strawberries may also be used
1lbrhubarbfresh or frozen - diced
½cupbrown sugar
For The Crumble Topping
1.5cupold fashioned rolled oatsnot quick oats!
1cupbrown sugar
1cupall-purpose flour
¾cupcold butter cut into cubes
Instructions
Measure out the crumble ingredients, and mix them together in a large bowl. Use your fingers to break up the cubes of butter into smaller, and smaller pieces until you have a crumbly mixture with pea-sized chunks.
Clean and hull your strawberries if they are fresh, or if using frozen (as I did hersimply spread them in your casserole dish. Add the diced rhubarb and ½ cup of sugar and mix with your hands until evenly combined.
Spread the crumble topping over top of the strawberry rhubarb mixture, making sure it is evenly covering the fruit.
Bake the strawberry rhubarb crumble on the middle rack of a pre-heated oven at 375F for 40 - 60 minutes or until golden brown and bubbly. If using frozen fruit, you'll likely be more around the 60 minute mark before the crumble topping is done.
Notes
To make this dessert dairy free, simply substitute butter for a non dairy alternative, I've used both soy and coconut based 'butter' spreads to great success in this recipe.
Nutrition
Calories: 253.7kcal
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Keyword how to make crumble topping, strawberry rhubarb crisp