Ruby Red Rhubarb and Strawberry Crumble
Author: 
Recipe type: Dessert
Cuisine: Canadian
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Ingredients
  • 4 cups rhubarb, chopped into 1-inch pieces
  • 4 cups strawberries, hulled and cut into bite-size chunks
  • ¾ cup sugar
  • 1 Tbsp cornstarch
For the Crumble Topping:
  • 1 cup flour
  • 1 cup rolled oats
  • ¾ cup brown sugar
  • 1 tsp cinnamon
  • ¾ cup butter or margarine
Instructions
  1. Preheat oven to 350F.
  2. Grease a 9x13-inch casserole dish. Mix the fruit, white sugar, and cornstarch in the dish. The cornstarch helps thicken the juices that start running from the fruit. You could add up to 2 Tbsp of cornstarch if you'd like the filling a bit thicker.
  3. In a medium bowl, mix all the crumble topping until it resembles breadcrumbs. Sprinkle evenly over the fruit.
  4. Bake for 1 hour, until the topping is golden brown. Enjoy!
Variation
  1. You can change up this recipe quite easily: once the rhubarb season is over, take advantage of the other Ontario fruits, like cherries, peaches and apricots!
Recipe by Kiku Corner at https://www.kikucorner.com/2014/06/19/ruby-red-rhubarb-and-strawberry-crumble/