Strawberry Rhubarb Crumble

Preparation time: 20 minutes

Cook time: 40 minutes

Total time: 1 hour

Yield: 8-12 servings

Ingredients:

• 3/4 cup flour
• 1/2 cup rolled oats
• 1/2 cup sugar
• 1/2 tsp. salt
• 1/3 cup unsalted butter, melted
• 1 Tbsp. corn starch
• 1/2 cup sugar
• 8 oz. strawberries, cut into quarters
• 12 oz. rhubarb, trimmed and sliced into 3/4-inch pieces

Directions:

1. Preheat the oven to 375 degrees. Grease a 9x9" baking dish.
2. Combine flour, rolled oats, sugar, salt, and butter until crumbly. Set Aside.
3. Make the filling by whisking together the sugar and corn starch in a large bowl. Add the strawberries and rhubarb and toss until evenly coated. Transfer the filling into the prepared pan. Top evenly with the crumble.
4. Bake for 35-40 minutes, or until the crumble is golden brown and fruit juices are vigorously bubbling. Let cool for about 20 minutes before serving. 
5. Serve with ice cream.

*Recipe from Christine Christensen

*Recipe doubled in photo.