2.5pintsstrawberries hulled and cut in half, frozen whole strawberries may also be used
1lbrhubarbfresh or frozen - diced
For The Crumble Topping
1.5cupold fashioned rolled oatsnot quick oats!
3/4cupcold butter cut into cubes
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 1/2 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.
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.
Keyword how to make crumble topping, strawberry rhubarb crisp
Strawberry Rhubarb Crumble https://www.earthfoodandfire.com/strawberry-rhubarb-crumble/ June 19, 2019