Ingredients:

  • 1 lb fresh strawberries, hulled and quartered
  • 1 lb fresh rhubarb, sliced into ½-inch pieces
  • ¾ cup granulated white sugar
  • 3 tbsp cornstarch
  • 1 tsp ground cinnamon
  • 1 tbsp fresh lemon juice
  • ¼ tsp salt
  • 1 cup rolled oats (old fashioned)
  • 1 cup all-purpose flour
  • 1 cup packed light brown sugar
  • ½ tsp salt
  • ¾ cup unsalted butter, cold and cubed

Instructions:

  1. In a large bowl, toss the quartered strawberries and sliced rhubarb with granulated sugar, cornstarch, cinnamon, lemon juice, and salt. Stir gently with a spatula until the fruit is evenly coated and the cornstarch has dissolved into the juices.
  2. Transfer the fruit mixture into a 9x9 inch baking dish, spreading it evenly to the edges.
  3. In a separate bowl, whisk together the rolled oats, flour, brown sugar, and salt.
  4. Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or fingertips, work the butter into the mixture until it resembles coarse crumbs with some pea-sized lumps remaining.
  5. Preheat your oven to 375°F (190°C).
  6. Sprinkle the crumble topping evenly over the fruit, pressing down very lightly so the topping adheres to the filling.
  7. Bake for 45–55 minutes until the fruit juices are bubbling vigorously around the edges and the topping is golden brown.