Strawberries and rhubarb go together like peanut butter and jelly and a crisp/crumble is one of favourite ways to bake with these ingredients. A crumble gets nice and crispy on the top and doesn’t add unnecessary calories (as a pie crust would). It’s got crunch, crisp, and flavour in every bit and with ice cream it can’t be beat. We find that learning to make a basic crumble topping is so versatile and it’s definitely worth memorizing to have in your recipe arsenal. Then you can replace these fruits with anything you like (blueberries, apples, raspberries). We find a lot of recipes use way to much better and sugar when really you should let the fruits do the work. We also like to add more corn starch than other recipes so the juice from the fruits turns into more of a thick jelly you can poor over the ice cream. Let us know what you think!! If you want a cute presentation then make this in a skillet.
For the filling:
20 ounces strawberries (cut into halves or quarters depending on size)
5-6 rhubarb stalks cut into 1-inch pieces
1/2 orange, zested and juiced
2 tbsp cornstarch
1/4 cup maple syrup
For the crumble:
3/4 cup quick oats
1/3 cup white whole wheat flour
1/3 cup light brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
3 tablespoons butter, melted
Heat oven to 375 degrees.
Combine strawberries and rhubarb in an oven safe dish and toss with maple syrup, corn starch, orange zest and juice.
Mix remaining ingredients for the crumble topping in a medium bowl and sprinkle evenly over the filling of fruit.
Bake until topping is golden brown and fruit is bubbling, about 40 minutes. We like it extra crispy.
Serve with a scoop of ice cream!! Or two :)