Featured in: Rhubarb, Sour and Sweet
Ingredients
- •118 ml (½ cup/4 ounces) butter, softened, plus additional for greasing pan
- •473 ml (2 cups) chopped strawberries
- •473 ml (2 cups) chopped rhubarb
- •237 ml (1 cup) brown sugar (you can use less if you want it to be sourer and less sweet)
- •30 ml (2 tablespoons) corn starch
- •5 ml (1 teaspoon) ground cinnamon
- •1.3 ml (¼ teaspoon) ground nutmeg
- •237 ml (1 cup) all-purpose flour
- •1.3 ml (¼ teaspoon) salt
- •296 ml (1 ½ cups) rolled oats, or as needed
You can use more or less sugar depending on how tangy you want the dish to be. To have the sharp sour flavor of the rhubarb shine through, you can cut the brown sugar in this recipe by as much as half.
If you love a crumble topping, you can spread some on the bottom of the pan as well. Just double the amount of topping called for here.
Preparation
Preheat the oven to 191°C (375°F) and grease a 23 x 33 cm (9 x 13 inch) pan with butter. If you want the slices to be thicker, a 20 x 20 cm (8 x 8 inch) pan will do fine as well.
Mix strawberries, rhubarb, 118 ml (½ cup) of the brown sugar, cornstarch, cinnamon, and nutmeg until the fruit is well coated. Pour fruit into the pan.
Combine flour, softened butter, salt, and the remainder of the brown sugar. You want this mixture to be really crumbly so if you find it to be holding together too much, add in a few more rolled oats to make it easier to evenly distribute.
Evenly spread the crumble on top of the fruit and place the pan at the bottom of the oven. Bake for 45-50 minutes.
Take crisp out of the oven and let rest for 10-20 minutes. Serve warm with vanilla ice cream, whipped cream, or just with a bit of milk, and enjoy!