Crumblicious
Ingredients for the topping
200ml (1 1/3 cup) flour
200ml () oats flakes
5ml (1 tsp) baking powder
45ml (3 tbsp) sugar
45ml (3 tbsp) cane sugar
Zest of one lemon
115g (1/4 pound) unsalted butter, melted
Ingredients for the filling
(1 1/2 cups) rhubarb, chopped into 1-inch pieces
1L (1 quart) strawberries plus a few extras, hulled, quartered
Juice of one lemon
(1/2 cup) sugar
(3-4 tbsp) cornstarch
Pinch of salt
Preparation
1. Heat oven to 375°F.
2. Prepare topping by mixing all ingredients in a bowl. Mix until small and large clumps form. Refrigerate until needed.
3. Prepare filling by tossing the rhubarb, strawberries, lemon juice, sugar, cornstarch and a pinch of salt in a 9-inch deep-dish pie plate.
4. Remove topping from refrigerator and cover fruit thickly and evenly with topping.
5. Place pie plate on a baking sheet, and bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 40 to 50 minutes.
Makes 6-8 servings
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