STRAWBERRY RHUBARB CRUMBLE

OH BOY! I must share this recipe with you! It’s actually a recipe made by My Man (he’s quite the chef, you know). We call it STRAWBERRY RHUBARB CRUMBLE. I have never had rhubarb before this, but My Man has told me many times how tasty it is. So we had some in our garden this year and when I came home from 2 long days of Cub Scout Day Camp, he had this delicious stuff baking in the oven.

If you’ve never had Rhubarb before, you should try it. Rhubarb is kinda tart and tangy and then when you add the sweetness of the strawberries and the crunchy cookie-dough-like crumble on top, it’s an amazing experience for your mouth!

The Strawberry Rhubarb mixture part is actually similar to a recipe at Food Network but he changed it a little. He added more sugar and took out the orange zest.

Here’s the basic info:
STRAWBERRY RHUBARB CRUMBLE

4 cups of fresh rhubarb, diced
4 cups fresh strawberries, hulled and halved
1 1/2 cups of white sugar
1 TB cornstarch
1/2 cup orange juice (he used juice from concentrate)

Toss the fruit in the sugar. Add the cornstarch to the orange juice and dissolve. Then add it to the fruit/sugar mixture. Pour into a 9×13 greased baking dish.

Then the CRUMBLE is My Man’s. Here’s what he did:

1 cup brown sugar
1/2 cup white sugar
1 cup flour
1 cup of oats
2 tsp vanilla
1/4 to 1/2 cup butter, softened (however much you need to make it crumbly)

Mix all the above ingredients and cut in the butter until crumbly. It’s kinda like a crumbly cookie dough. Sprinkle over the fruit mixture. The thicker the crumble, the better. Bake at 350 for about 45 mins to 1 hour. It would be delish with vanilla ice cream!

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