- 3 cups rhubarb, diced ¼ inch thick
- 2 cups fresh strawberries, diced
- 2 tablespoons cornstarch
- ¾ cup granulated sugar
- ½ cup flour
- 1 cup oatmeal, quick or old fashioned (I use quick)
- ½ cup brown sugar
- ¼ teaspoon salt
- ½ cup cold butter
INSTRUCTIONS
- Preheat the oven to 375 F. Grease an 8 x 8 glass baking dish and set aside. Toss together the rhubarb, strawberries, cornstarch and granulated sugar until coated. Dump the mixture into the greased baking pan and set aside.
- In a medium bowl stir together the flour, oatmeal, brown sugar, salt. Cut in the cold butter with a pastry blender. Continue working in the butter until it clumps together into crumbs. Top the strawberries and rhubarb with the crumble.
- Bake in a 375 F oven for 30-35 minutes or until crumble is browned and filling is bubbly. Serve warm with ice cream or whipped cream
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