Recently, my friend, Erica, and I decided to drastically adapt a Banana Rhubarb Crumble recipe and use what we had on hand…no bananas and various other things. The results were fantastic! The Strawberry Rhubarb Crumble was sweet and tart and warm in my tummy 🙂 Definitely a keeper!
Strawberry Rhubarb Crumble
Yields 8 servings
3/4 cup rolled oats
1/3 cup all-purpose flour
1/4 cup sugar
1/4 cup brown sugar
1/2 tsp. ground cinnamon
1/3 cold unsalted butter, cubed
1/4 cup pecans
1/2 cup white chocolate chips
Toss together rhubarb, strawberries, sugar and flour. Pour into an 8-inch baking dish. Cover with foil and bake at 400F until tender-crisp, about 25 minutes.
Meanwhile, combine oats, flour, granulated sugar, brown sugar and cinnamon. With fingers, blend in butter until crumbly. Mix in pecans.
Bake, uncovered, at 350F until bubbly and crumble is golden, about 25 minutes.