Strawberry Rhubarb Crumble

adapted from Rustic Fruit Desserts by Cory Schreiber

and Marie at The English Kitchen

Preheat oven: 375° F.

Butter a large glass baking dish and set aside.

Crumble

3/4 cup flour

1/2 cup rolled oats

1/2 cup packed light brown sugar

1/2 cup chopped walnuts

1/2 tsp fine sea salt

1/4 cup unsalted butter, melted

Filling

1 cup sugar

2 Tbsp cornstarch

1 pound rhubarb, trimmed, cut into 1 inch pieces

1 pound strawberries, hulled and quartered

1 Tbsp pure vanilla extract

Make the crumble first. Mix the flour, oats, sugar, salt and walnuts together in a bowl. Pour the melted butter over the top. Stir and press together to make a few small clumps. Set the bowl in the freezer while you make the filling.

To make the filling, mix together the cornstarch and sugar in a bowl, then add the rhubarb, strawberries and vanilla. Toss gently until evenly coated.

Transfer the strawberry-rhubarb mixture into the prepared pan. Remove the crumble from the freezer and scatter it over the top.

Bake for 45 minutes or until the topping is golden brown and the filling is bubbling around the edges. Cool for about 20 minutes and serve.

This crumble is best eaten the day that it is prepared. It does not keep very well and should be eaten within a few days.