Recipe by alligirl
The crumble is the British version of the American crisp. This one features the classic combination of tart rhubarb and sweet strawberries, topped with a crunchy oat-and-hazelnut streusel. A scoop of ice cream is the perfect finishing touch. Originally by Tamasin Day-Lewis and taken from Bon Appetit - May 2010 for ZWT.
Top Review by Sydney Mike
As a kid I used to love eating stalks of rhubarb raw, but never seemed to care for the strawberry/rhubarb pies that came my way! This dessert, however, is absolutely delicious! We really enjoyed the berry & 'barb combo, & I'll be making this again, for sure! Thanks for sharing the recipe! [Tagged & made in Please Review My Recipe]
- 3⁄4 cup all-purpose flour
- 2⁄3 cup plus 1/2 cup sugar
- 1 large pinch salt
- 6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
- 1⁄2 cup old fashioned oats
- 1⁄2 cup husked hazelnuts, toasted, coarsely chopped
- 1⁄2 vanilla bean, split lengthwise
- 1 lb strawberry, hulled, halved (about 4 cups)
- 12 ounces rhubarb, ends trimmed, stalks cut crosswise into 1/2-inch-thick pieces (preferably bright red)
- vanilla ice cream
Directions See How It's Made
- Combine flour, 2/3 cup sugar, and salt in medium bowl; whisk to blend. Add butter; rub in with fingertips until mixture sticks together in clumps. Mix in oats and nuts. (DO AHEAD: Topping can be made 1 day ahead.) Cover and chill.
- Preheat oven to 375°F
- Butter 11x7x2-inch glass baking dish.
- Place 1/2 cup sugar in large bowl.
- Scrape in seeds from vanilla bean; whisk to blend well.
- Add strawberries and rhubarb to sugar in bowl; toss to coat well.
- Scrape fruit filling into prepared baking dish.
- Sprinkle oat topping evenly over filling.
- Bake crumble until filling bubbles thickly and topping is crisp, about 45 minutes.
- Let cool 15 minutes. Spoon warm crumble into bowls. Serve with ice cream.