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Rhubarb-strawberry Crumble
4 cups sliced (1-inch pieces) rhubarb, about 2 pounds
2 cups strawberries, hulled and sliced
1 cup sugar
1/4 cup fresh orange juice
1 cup all purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup butter or margarine, at room temperature, cut up
1/2 cup old fashioned rolled oats
1/2 cup walnut pieces
vanilla ice cream or frozen yogurt
Preheat oven to 350. In an oiled 7 1/2 x 11 3/4 inch square baking
dish, combine rhubarb, strawberries, sugar, and juice. Stir to mix
well.
To make topping, in food processor combine all ingredients. Using
off-on pulses, process until crumbly. Or combine ingredients in a
bowl and, using pastry blender, cut in butter until crumbly. Sprinkle
topping evenly over rhubarb and strawberries.
Bake until top is golden and juices are bubbling, about 45 minutes.
Cool on wire rack. Serve warm or at room temperature with ice cream.
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Rhubarb Straw Crumble