Strawberry Rhubarb Crumble Recipe
Father's Day is coming up and one of my husband's favorite desserts is strawberry Rhubarb pie. The crust is time consuming so I created this much easier crumble which is a delicious alternative. Enjoy!
Strawberry Rhubarb Crumble:
Preheat oven to 350 degrees
About 3 cups raw rhubarb cut into one inch chunks
1 pint washed, trimmed and thickly sliced strawberries
4 TBS agave syrup (can get at Whole Foods or any Health food store) or 3-4 TBS sugar
1/2 cup white flour
2/3 cup brown sugar
1/2 cup uncooked oatmeal
1 stick butter, softened
In a medium sized bowl, combine all topping ingredients with a fork until it is all crumbly
In a pie plate, stir together rhubarb, sliced strawberries and agave (or sugar)until combined. Place topping on top of mixture, evenly, and bake at 350 degrees for about 30 minutes in the middle of the oven. For the last 5-10 minutes, place pie plate on the top rack of the oven until the topping turns golden brown. Best served with whipped cream or vanilla ice cream.
For more great recipe tips from Alma Schneider, visit her at her blog, Take Back the Kitchen.