There's nothing more classic than the pairing of strawberry and rhubarb. The sweetness of the strawberry balances out the tart flavor of the rhubarb, making their harmonious union sing! When topped with an oat mixture, the crisp texture makes this strawberry rhubarb crumble the perfect dessert for spring!
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FOR THE SYRUP
- 1 cup sugar
- 2 tablespoons corn starch
- 1 cup water
- 1 teaspoon vanilla
In a saucepan, mix the cornstarch and sugar. Add water and cook over medium-high heat until thickened. Once thickened, remove from heat and add vanilla. (Adding vanilla over the heat will diminish the vanilla flavor.) Set aside.
FOR THE CRUMBLE
- 1 cup flour
- 3/4 cup old fashioned oats
- 1 cup brown sugar
- 1/2 cup chilled butter, cut in small pieces
- 1 teaspoon cinnamon
- 4 cups finely chopped rhubarb
- 1 cup fresh strawberries, hulled and chopped
Mix all dry ingredients then add butter. Using a pastry cutter, cut butter into mixture until coarse crumbs form and no large bits of butter are left. Pour half of the crumble into a greased 9×9 pan. Press lightly into the pan. Then pour rhubarb and strawberries on top of crumble crust. Spread evenly and pour prepared syrup over the rhubarb and strawberries. Finish by adding the rest of the crumbs evenly over the top. Place in a preheated 350-degree oven for 50-60 minutes. The edges will be bubbling and the crumble will become firm. Let cool for 30 minutes and serve warm or at room temperature.
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