Strawberry and Rhubarb Crumble

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.

• Ready In: 1 hr
• Serves: 8
• Yields: 8

Ingredients

• 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

1. 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.
2. Preheat oven to 375°F
3. Butter 11x7x2-inch glass baking dish.
4. Place 1/2 cup sugar in large bowl.
5. Scrape in seeds from vanilla bean; whisk to blend well.
6. Add strawberries and rhubarb to sugar in bowl; toss to coat well.
7. Scrape fruit filling into prepared baking dish.
8. Sprinkle oat topping evenly over filling.
9. Bake crumble until filling bubbles thickly and topping is crisp, about 45 minutes.
10. Let cool 15 minutes. Spoon warm crumble into bowls. Serve with ice cream.