My first attempt at baking with rhubarb was scrumptious...This Strawberry Rhubarb Crumble now tops my dessert list for sure.If you are looking for a delicious and different cobbler type dessert, this is definitely worth making.
Strawberry Rhubarb Crumble
3/4 c unsalted butter, room temp
1/2 t salt
2 large egg yolks
1 large egg
2 1/2 cups all purpose flour
1/4 c sugar
Using electric mixer, beat butter and salt in a medium bowl until creamy. Add egg yolks and egg; beat to blend. Add flour and sugar; meat until moist clumps form. Gather dough into ball, flatten into disk, and wrap in plastic. Refrigerate 2 hours.
Press in to bottom and sides of a tart pan, or eight individual tartlet pans. Chill one hour.
1 c old-fashioned oats
1 c packed dark brown sugar
1/2 c whole wheat flour
6 T sliced almonds
1 T ground cinnamon
6 T chilled unsalted butter, cut in to 1/2 inch cubes
Mix first five ingredients in medium bowl. Add butter. Using fingertips, rub butter in to dry ingredients until crumbs form.
3/4 c sugar
1/4 c cornstarch
1/2 t ground cinnamon
1/8 t ground cloves
10 oz fresh rhubarb, cut into 1/2" pieces (about 2 cups)
10 oz fresh strawberries, hulled, quartered (about 2 cups)
2 T. fresh lemon juice
Combine sugar, cornstarch, cinnamon and cloves in a large bowl. Add rhubarb, strawberries, and lemon juice; toss to coat.
Pour filling in to unbaked tart crust. Sprinkle topping over filling in crust. Place on a rimmed baking sheet and bake about 38 minutes in a preheated 375 degree oven; until filling is bubbling and tart crust and topping are golden brown. Cool slightly and serve.