Strawberry and Rhubarb Crumble
- ¾ cup all purpose flour
- ⅔ cup plus ½ cup sugar
- Large pinch of salt
- 6 tablespoons (3/4 stick) chilled unsalted butter, cut into ½-inch cubes
- ½ cup old-fashioned oats
- ½ cup husked hazelnuts, toasted , coarsely chopped
- ½ vanilla bean, split lengthwise
- 1 pound strawberries, hulled, halved (about 4 cups)
- 12 ounces rhubarb (preferably bright red), ends trimmed, stalks cut crosswise into ½-inch-thick pieces
- Vanilla ice cream
- Combine flour, ⅔ cup sugar, and salt in medium bowl; whisk to blend.
- Add butter. Rub in with fingertips until mixture sticks together in clumps.
- Mix in oats and nuts. Cover and chill.
- Preheat oven to 375°F.
- Butter 11 x 7 x 2- inch glass baking dish.
- Place ½ cup sugar in large bowl. Scrape in seeds from vanilla bean; whisk to blend well.
- Add strawberries and rhubarb to sugar in bowl; toss to coat well.
- Scrape fruit filling into prepared baking dish. Sprinkle oat topping evenly over filling.
- Bake crumble until filling bubbles thickly and topping is crisp, about 45 minutes.
- Let cool 15 minutes.
- Spoon warm crumble into bowls.
- Serve with ice cream.
DO AHEAD: Topping can be made 1 day ahead
Recipe by sprinkles and sauce at https://sprinklesandsauce.com/strawberry-and-rhubarb-crumble/
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