In JennieÕs Kitchen
meals made easier, one
recipe at a timeª
Strawberry Rhubarb
Crumble
serves 8 to 10
For the topping:
1 cup (125 grams) old-fashioned
oats
1/2 cup (45 grams) toasted
hazelnuts
1/4 cup (49 grams) coarse
sugar (like Sugar in the Raw)
1/4 teaspoon (1 gram) fine sea salt
Leaves only from 3 sprigs of
lemon thyme
Dash of ground cinnamon
4 tablespoons (2 ounces)
butter, melted
For the filling:
1 pint (10 ounces)
strawberries, stems removed
4 stalks (12 ounces)
rhubarb, cut into 3/4-inch pieces
1 tablespoon (10 grams)
cornstarch
3/4 cup (150 grams) natural
cane sugar
Preheat the oven to 375¼F.
To make the topping, add the
oats, hazelnuts, coarse sugar, salt, lemon thyme and cinnamon to the bowl of a
food processor. Pulse until it forms a coarse, sandy mixture. Pour in the
butter and pulse 3 to 4 more times until the mixture comes together into little
clumps. Set bowl in the refrigerator to chill while you prepare the filling.
Cut the strawberries into
quarters and place in a deep bowl. Add the rhubarb, sugar and cornstarch to the
bowl. Using a spoon to stir together until well coated. Scrape fruit mixture
into a 10-inch deep ceramic pie plate or 8-inch square glass baking dish.
Sprinkle the oat topping
evenly over the fruit and bake for 35 minutes, until the juices bubble and the
topping is a deep golden color. Remove from oven and let sit on a wire rack
until cooled, about 2 hours. May be prepared and baked the night
before—just cover the top with plastic wrap and let sit on the counter
until ready to serve the next day.
***
Dairy-Free Strawberry
Rhubarb Crumble
Omit the butter in the
crumble topping. In its place, add 1 tablespoon olive oil and 2 tablespoons (30
ml) pure maple syrup.
***
Serving Suggestion: I love a few generous spoons of this over thick,
creamy yogurt, especially for breakfast when I'm feeling a little decadent.
Storing Leftovers: The crumble is fine covered with plastic wrap
overnight at room temperature. Anything longer than that, I suggest popping it
into the fridge.