Ingredients:
- 3 cups (450g) fresh strawberries, hulled and halved
- 3 cups (400g) rhubarb, cut into ½ inch pieces
- ½ cup (100g) granulated sugar
- 2 tbsp (16g) cornstarch
- 1 tbsp (15ml) fresh lemon juice
- 1 tsp (2g) ground cinnamon
- 1 cup (90g) all-purpose flour
- 1 cup (90g) old-fashioned rolled oats
- 1 cup (200g) packed light brown sugar
- ½ tsp (3g) salt
- ½ tsp (2g) ground cinnamon
- ½ cup (113g) unsalted butter, cold and cubed
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large bowl, toss the strawberries and rhubarb with granulated sugar, cornstarch, lemon juice, and 1 tsp cinnamon. Pour the mixture into a 9x9 inch baking dish, spreading it evenly.
- In a medium bowl, whisk together the flour, oats, brown sugar, salt, and ½ tsp cinnamon.
- Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or fingertips to work the butter in until the mixture resembles coarse crumbs with some pea-sized lumps.
- Scatter the crumble topping evenly over the fruit.
- Bake for 35–40 minutes until the fruit juices are bubbling vigorously around the edges and the topping is a deep, mahogany gold.