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05-08 Rhubarb Strawberry Crumble

Rhubarb is in season. There are many versions the traditionally English crumble-

Combine in mixing bowl:
1/2 c white flour
1/4 c whole wheat flour
2/3 c ground almonds or pine nuts, lightly toasted
1/2 c rolled oats
1/2 c agave or brown sugar
1/2 t salt
1/8 t pepper
1/3 c unsalted butter, cubed and chilled
Use fork to stir and make crumbly.
Set in freezer if kitchen is warm or you will take a while to get to it.

For filling, whisk together:
1 T cornstarch
1/2 c vanilla sugar or sugar
Toss with
1/2 lb strawberries, sliced thickly
12 oz rhubarb, sliced into 3/4" chunks
zest and juice of 1 orange or 2 T water
Place fruit in bottom of 9x9 square pan
Sprinkle crumble mixture on top.
Bake at 375 degrees for 35-40 minutes, until bubbly and golden.

If you want to speed baking time to 20-25 minutes, cook the filling stove top until the rhubarb is tender. Then you can assemble and bake.
Tastes great alone or with a bit of cream on top
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