Strawberry-Rhubarb Crumble
My mother came to visit Portland in June. After a beautiful sunny day at the Farmer’s Market, where we bought fresh strawberries and rhubarb, we attempted this crumble from the food network! Hope you enjoy it as much as we did!
Strawberry-Rhubarb Crumble
Recipe courtesy Emeril Lagasse, 2004
Cook Time: 40 min
Level: Easy
5 cups quartered strawberries
3 cups sliced rhubarb, about 1/3-inch thick (fresh or frozen and thawed)
1/2 cup sugar
1/4 cup cornstarch
1 teaspoon fresh lemon juice
3/4 cup flour
3/4 cup old-fashioned oats
2/3 cup packed light brown sugar
Pinch salt
6 tablespoons cold unsalted butter, diced
Directions
1. Preheat oven to 375 degrees F. Lightly grease a 7-by-11-inch
baking dish and set aside.
2. In a medium bowl, combine the strawberries, rhubarb, sugar,
cornstarch, and lemon juice. Toss to coat. Pour the strawberry
mixture into the prepared baking dish.
3. In a medium, mixing bowl, add the flour, oats, light brown sugar,
and salt, stirring to combine. Add the diced butter to the flour
mixture, and using your fingers, work the mixture until it resembles
coarse crumbs. Pour the crumb mixture evenly on top of the
strawberry mixture.
4. Place the baking dish in the oven and bake for 40 minutes, or until
the filling is bubbly and the topping is golden brown.
