Strawberry rhubarb crumble with a crispy oat streusel crust

Strawberry-rhubarb crumble with a crispy oat crumble crust

Ingredients:

• For the fruit filling:
• 300 g strawberries, washed, cleaned and halved
• 200 g rhubarb, peeled and cut into pieces
• 50 g sugar
• 2 tablespoons corn flour or cornstarch
• Juice and grated peel of half a lemon
• For the crumble crust:
• 100 g flour
• 80 g oat flakes
• 80 g brown sugar
• 100 g cold butter, cut into small pieces
• A pinch of salt
• Vanilla ice cream or whipped cream to serve (optional)

Directions:

1. Preheat the oven to 180°C.
2. Mix the strawberries, rhubarb, sugar, cornflour or cornstarch, lemon juice and lemon zest in a bowl.
3. Place the fruit mixture in a baking dish and spread it evenly.
4. For the streusel crust: mix flour, oats, brown sugar and a pinch of salt in a separate bowl.
5. Add the cold butter pieces and knead with your fingers or a knife until the mixture forms a crumbly mass.
6. Sprinkle the crumble crust evenly over the fruit mixture.
7. Place your casserole dish in the preheated oven and bake the crumble for about 30-35 minutes, until the surface is golden brown and the fruit is bubbling.
8. Allow the strawberry-rhubarb crumble to cool slightly and serve with vanilla ice cream or whipped cream as desired.

Tip: You can add a pinch of cinnamon or ginger to the fruit mix to give the crumble additional flavors.

And if you have any leftovers... Our glass cold cuts box isn't just for cold cuts... simply store leftovers plastic-free and in a space-saving way in our SmacoGlas Box glass storage container .