Strawberry Rhubarb Crumble
- 1 cup melted butter
- 1 cup flour
- 3 cups rolled oats
- 3 tbsp flour
- 2/3 cup brown sugar
- 3 cups raw rhubarb
- 3-4 cups strawberries
- 1/2 cup sugar
Combine melted butter, rolled oats, first amount of flour and brown sugar. Firmly press 3/4 of mixture into a 9 inch pie plate. Cover with rhubarb and strawberries.
Combine sugar and second amount of flour. Sprinkle over rhubarb. Cover with remaining crumb mixture. Bake at 350 º for 30 - 40 minutes. Serve warm with vanilla ice cream.
Did you know?
The average strawberry has about 200 seeds.
Rhubarb is technically a vegetable (although the United States Customs Court in New York ruled it a fruit in 1947) and belongs to the Polygonaceae family.
In France in 1542 rhubarb sold for ten times the price of cinnamon!
Dating back to as far as 2000BC, rhubarb originated in Western China, Mongolia, Tibet & China with its original use primarily medicinal — it was used to induce vomiting.