Strawberry rhubarb crumble

An oatmeal/flour/sugar/butter topped crust hides a mix of rhubarb, strawberries, orange juice, rind and sugar.

Baked for over an hour, very deep dish and filled with 6 cups of both rhubarb and berries.  Rhubarb needs sugar, not like a berry crumble that at peak season may not need any sugar at all.  Thickening agent is cornstarch mixed with orange juice and stirred into the fruit.

I like this with a rather large scoop of vanilla ice cream.

Advertisements

About cheflaury

food writer, recipe developer, animal rescuer, cook, baker, View all posts by cheflaury

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: