Strawberry rhubarb crumble with a crispy oat streusel crust

Strawberry rhubarb crumble with a crispy oat streusel crust

Ingredients:

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

Directions:

1. Preheat the oven to 180°C.
2. Mix the strawberries, rhubarb, sugar, corn flour or cornstarch, lemon juice and lemon zest in a bowl.
3. Pour the fruit mixture into a baking dish and distribute evenly.
4. For the streusel crust: Mix the flour, oats, brown sugar and a pinch of salt in a separate bowl.
5. Add the cold pieces of butter and process with your fingers or a knife until crumbly.
6. Sprinkle the streusel crust evenly over the fruit mixture.
7. Place the baking 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. Let the strawberry-rhubarb crumble cool slightly and serve with vanilla ice cream or whipped cream, if desired.

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