Tuesday, June 11, 2013

Strawberry and Rhubarb Crumble

I got some fresh rhubarb from the market today and was eager to use it so I made this sweety, soury dessert. Enjoy.

Preheat oven to 350
Wash and dice 6 large stems of rhubarb and chop about 1 cup strawberries.
In a small pot, on medium high heat, saute rhubarb, strawberries, 1/4 cup flour, 3/4 cup sugar, 1 tsp vanilla extract, a dash of nutmeg and cinnamon for about 5 minutes, until the juices start flowing. Remove from heat and pour in a baking dish.
For the crumble, mix together a handful of large rolled oats, two tbsps brown sugar, tbsp flour and a few tabs of butter. Cover the fruit evenly and then bake for about 40 minutes. Serve with ice cream.


Moolicious! 

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