Strawberry and Rhubarb Crumble
- 1 3/4 cups all-purpose flour
- 1 1/2 cups sugar
- 1 tsp. fine sea salt
- 16 Tbs. (2 sticks) cold unsalted butter, cut into 1-inch cubes
- 1 cup rolled oats
- 2 lb. rhubarb, strings removed, stalks cut diagonally into 1/2-inch-thick slices
- 4 pints strawberries, sliced
Preheat an oven to 375°F.
In a food processor, pulse together 1 1/2 cups of the flour, 3/4 cup of the sugar and the salt until combined. Add the butter and pulse until the mixture resembles coarse bread crumbs. Add the oats and pulse to combine. Transfer to a bowl.
In another bowl, stir together the rhubarb, strawberries, the remaining 1/4 cup flour and the remaining 3/4 cup sugar.
Spread the fruit filling in a 9-by-13-inch baking dish. Using your fingers, press the topping into large clumps and scatter it over the fruit. Bake until the fruit is bubbling and the topping is golden and crisp, about 1 hour. Alternatively, divide the fruit and topping among eight 1/2-cup ramekins and bake for 30 minutes. Serve warm or at room temperature. Serves 6 to 8.
Adapted from Williams-Sonoma Cooking for Friends, by Alison Attenborough and Jamie Kimm (Oxmoor House, 2008).