Simple Way to Prepare Award-winning Strawberry Rhubarb Crumble with Oats

Hello everybody, it is Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, strawberry rhubarb crumble with oats. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Stir in the cranberry (or apple) juice until the mixture is evenly moistened. Put the flour, oats and sugar in a bowl, rub in the butter with your fingers into a crumble texture. Sprinkle the crumble over a baking tray lined with an aluminium foil. Chop the rhubarb into thumb-length chunks.

Strawberry Rhubarb Crumble with Oats is one of the most well liked of current trending foods on earth. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Strawberry Rhubarb Crumble with Oats is something that I have loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook strawberry rhubarb crumble with oats using 11 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Strawberry Rhubarb Crumble with Oats:

1. Get rhubarb
2. Take strawberries (5 large ones)
3. Take sugar
4. Make ready Crumble topping:
5. Get oats
6. Prepare flour -or- ground almonds
7. Get cinnamon
8. Make ready sugar
9. Prepare chilled butter
10. Prepare To serve:
11. Make ready Yoghurt, vanilla ice cream, clotted cream, etc

For the topping, the use of oats, walnuts and plenty of butter guarantees a crisp topping to create a scrumptious contrast with the tender, juicy filling. Sweet, juicy, a little tart and topped with a delicious cinnamon, oat crumble - this Strawberry Rhubarb Crisp is hard to beat. Serve it warm with a scoop of ice cream for the perfect summer dessert. I truly think that old-fashioned strawberry rhubarb crisp is the most delicious variety of fruit crisp or crumble.

Instructions to make Strawberry Rhubarb Crumble with Oats:

1. Preheat oven to 190C/375F. You can also prepare the crumble ahead of time and bake later.
2. Wash and cut rhubarb into 2 cm (3/4 inch) pieces. Slice strawberries.
3. Put rhubarb into a pie dish. You can leave the strawberries out if you want.
4. Add strawberries and sprinkle with 2 tsp sugar.
5. For the crumble, first mix flour/ground almonds, oats, sugar and cinnamon in a bowl. Cut butter into small cubes and add to bowl.
6. Crumble up the mixture using your fingers until it forms a lot of round, crumbly pieces.
7. Mine looks like this when done.
8. Distribute the crumble topping over the strawberries and rhubarb. You can cover and refrigerate now if you want to bake it later.
9. Bake at 190C/375F for 25-30 minutes. The last 10 minutes I usually cover my crumble with aluminum foil if the crumble looks likes its getting very brown or dried out.
10. Serve as is or with yoghurt, ice cream, etc
11. If you have left overs, just cover the baking dish and store in the fridge. Reheat for 3-5 minutes at 180C/350F.

Serve it warm with a scoop of ice cream for the perfect summer dessert. I truly think that old-fashioned strawberry rhubarb crisp is the most delicious variety of fruit crisp or crumble. Quarter the strawberries and combine them with the rhubarb, sugar, cornstarch and vanilla. Stir until the fruit is evenly coated with the sugar mixture, and the sugar mixture is no longer white. The topping always begins with melted butter, because it's the easiest and it has never failed me, a few tablespoons of brown, white or crunchy sugar, and a mixture of flour/oats/finely chopped nuts or just flour.

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