Nothing says summer to me quite like a strawberry rhubarb crumble. In fact I can lovingly eat this combination anytime of the year. With its ease and undeniably bright ruby red tartness and buttery golden crumble topping, is just seasonably summer at its finest. Served warm or cold. With cream or ice cream; I'll harmoniously spoon all the peace, love and earthly prosperity in every mouthful.
Strawberry Rhubarb Crumble
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3 cup sliced strawberries, fresh or frozen
3 cups rhubarb, blanched and roughly chopped
1/2 cup caster sugar
2 tablespoon cornstarch
1/2 teaspoon ground cardamom
1 cups rolled oats (old fashion or quick)
1/2 cup all purpose flour
1 teaspoon ground cinnamon
1/2 cup dark brown sugar
1/2 cup chilled butter, cut into pieces
Pre heat oven to 350ºF (180ºC) and butter a 9x13 baking dish.
In a large bowl mix together the sliced strawberries, chopped rhubarb, caster sugar, cornstarch, and cardamom until combined. Spread the mixture into the bottom of the prepared baking dish.
In another bowl mix the quick oats, flour, ground cinnamon, and the brown sugar together; cut butter into the oat mixture until crumbly. Spread the oat mixture evenly over the top of the fruit mixture.
Bake in the pre-heated oven until fruit is bubbling and thick and the topping is golden brown, about 45 minutes to 1 hour. Allow to cool for 10 minutes and serve warm.
Notes: you can lessen the sugar that is mixed with the strawberries and rhubarb, to a 1/4 cup, for a more sharp tart fruit filling.