Rhubarb Strawberry Crumble Recipe
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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 350F.
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 strawberries.

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.


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