makes 8+ servings
For the topping:
1 1/3 cups unbleached all-purpose flour
1/3 cup rolled oats
1 teaspoon aluminum-free baking powder
3 tablespoons brown sugar
3 tablespoons granulated sugar
1 teaspoon cinnamon
8 tablespoons (1 stick) unsalted butter
1. Stir together the flour, oats, baking powder, sugars, cinnamon, and lemon zest.
2. Melt the butter over low heat. Add the melted butter to the flour mixture and stir to combine. Continue stirring until small to medium-sized crumbles form.
3. Refrigerate until ready to use.
For the filling:
2 cups chopped rhubarb (1/2" slices)
4 cups strawberries, hulled and quartered
2 tablespoons cornstarch
1/2 cup granulated sugar
juice of one lemon
zest of one lemon
pinch of fine sea salt
1. Combine the sliced rhubarb and strawberries in a large bowl. Stir in the cornstarch, sugar, lemon juice, and salt.
2. Let the fruit mixture sit for at least 15 minutes before putting together the whole dish.
To make the crumble:
1. Preheat the oven to 375 degrees.
2. Pour the fruit mixture into the bottom of an 9" x 13" baking dish. Make sure to spoon in any juices remaining in the bowl.
3. Top with the crumble mixture; be sure to cover the fruit mixture evenly with the crumbles.
4. Bake for 40 minutes, or until the top is golden brown and the fruit is bubbling.
5. Allow to cool before serving. Serve with a small (or large!) scoop of high-quality vanilla ice cream.