Strawberry Rhubarb Crumble

Ingredients

• 2 cups strawberries, quartered
• 2 cups rhubarb, cleaned, ends trimmed, cut into 1/2-inch pieces
• 1 ½ tablespoons corn starch
• ½ cup granulated sugar
• ⅛ teaspoon kosher salt

Crumble Topping

• ¾ cup all-purpose flour
• 3 tablespoons granulated sugar
• ⅓ cup packed brown sugar
• ⅛ teaspoon kosher salt
• 1 teaspoon cinnamon
• 6 tablespoons cold unsalted butter, cut into small pieces

For serving

• Ice cream or whipped cream

Instructions

1. Preheat oven to 375° Fahrenheit with rack in the middle position. Coat a 9x9-inch baking dish with nonstick cooking spray.
2. In a large bowl, toss strawberries and rhubarb with the  cornstarch, sugar and salt, making sure everything gets mixed and coated. Pour into prepared baking dish.
3. For the crumble topping, in a medium bowl, mix the flour, granulated sugar, brown sugar, cinnamon, and salt. Work in the butter with your hands, until large moist clumps form. Sprinkle over the strawberry-rhubarb mixture.
4. Place dish on a foil-lined baking sheet; bake until topping is browned and fruit is bubbly and tender underneath, 45 minutes.
5. Let cool for 10 to 15 minutes. Serve with ice cream or whipped cream!

This article and recipe adapted from this site!