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rhubarb strawberries sugar cornstarch orange zest ground cardamom CRUMBLE whole wheat flour rolled oats brown sugar ground cinnamon kosher salt butter
Viewed: 31 - Published at: 10 months agoIngredients
- FOR THE FRUIT LAYER:
- 3 cups Diced Rhubarb, Fresh Or Frozen
- 2 cups Halved Fresh Strawberries
- 3/4 cups Granulated Sugar
- 2 Tablespoons Cornstarch
- 2 teaspoons Orange Zest
- 1/2 teaspoons Ground Cardamom
- 1/4 teaspoons Freshly Grated Nutmeg
- FOR THE CRUMBLE:
- 1/2 cups Whole Wheat Flour
- 1/2 cups Rolled Oats
- 1/2 cups Packed Brown Sugar
- 1/4 cups Slivered Almonds
- 1/2 teaspoons Ground Cinnamon
- 1/2 teaspoons Kosher Salt
- 6 Tablespoons Cold Unsalted Butter, Cubed
Method
- Preheat oven to 350 F. Grease an 8 x 8-inch baking dish.
- In a medium bowl, combine the rhubarb, strawberries, sugar, cornstarch, orange zest, cardamom and nutmeg. Set aside for 15 minutes.
- Meanwhile, in another medium bowl, whisk together the flour, oats, sugar, sliced almonds, cinnamon and salt. Cut in the cold butter and mix with your fingertips until crumbs form.
- Transfer rhubarb mixture to the prepared baking dish. Sprinkle the with crumble topping.
- Bake in the preheated oven for 50 to 60 minutes, or until the top begins to brown and fruit starts to wildly bubble.
- Serve warm with vanilla ice cream.
- Note: recipe adapted from A Little Saffron's rhubarb and strawberry crisp
