Rhubarb Strawberry Crumble
4 Cups Sliced (1-in. pieces) Rhubarb, (about 2 lbs.)
2 Cups Strawberries, hulled and sliced
1 Cup Sugar
1/4 Cup Fresh Orange Juice
1 Cup All Purpose Flour
1/2 tsp. Ground Cinnamon
1/8 tsp. Salt
1/2 Cup Butter or Margarine, room temperature, cut up
1/2 Cup Old Fashioned Rolled Oats
1/2 Cup Walnut Pieces
Vanilla Ice Cream or Frozen Yogurt
Preheat oven to 350ºF.
In an oiled 7 1/2x11 3/4-in. baking dish, combine rhubarb, strawberries, sugar,
and juice. Stir to mix well.
To make topping: In food processor combine all ingredients. Using off-on pulses,
process until crumbly. Or combine ingredients in a bowl and, using pastry
blender, cut in butter until crumbly. Sprinkle topping evenly over rhubarb and
Bake until top is golden and juices are bubbling, about 45 minutes. Cool on wire
rack. Serve warm or at room temperature with ice cream.