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.


About cheflaury

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

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