Strawberry Rhubarb Crumble

  • ¾ cup whole wheat pastry flour
  • 2/3 cup natural cane sugar
  • ¼ tsp sea salt
  • ½ cup natural cane sugar
  • 6 TB chilled unsalted butter
  • ½ cup rolled oats
  • ½ cup hazelnuts
  • ½ vanilla bean, split lengthwise
  • 1 lb strawberries, hulled, cut in half
  • 12 oz rhubarb stalks, trimmed, ½” pieces

Toast the hazelnuts in a small dry skillet over medium heat until lightly golden and fragrant. Rub the nuts in a clean, dry cloth to remove most of the skins. Coarsely chop and set aside. Combine flour, 2/3 cup sugar and salt in a medium bowl. Cut the chilled butter into small pieces and rub it into the flour mixture using your fingers, until it forms small clumps. Mix in the oats and the hazelnuts. Preheat oven to 375 degrees. Butter a 11x7x2 inch glass baking dish. Place ½ cup sugar in a large bowl. Scrape seeds from the vanilla bean into the sugar, stir to combine. Add strawberries and rhubarb, toss to coat with sugar mixture. Spread fruit in the prepared pan, sprinkle oat mixture evenly over the top. Bake about 45 minutes until filling is bubbly and the topping is crisp. Let cool 15 minutes. Serve with vanilla ice cream.

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