Ingredients:

  • 2 lbs fresh strawberries, hulled and quartered
  • 1 lb rhubarb stalks, sliced into 1/2 inch pieces
  • 3/4 cup granulated sugar
  • 3 tbsp cornstarch
  • 1 tsp vanilla extract
  • 1 tbsp fresh lemon juice
  • 1 cup all-purpose flour
  • 1 cup old-fashioned rolled oats
  • 1 cup packed light brown sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 3/4 cup unsalted butter, chilled and cubed

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, combine the quartered strawberries and sliced rhubarb.
  3. Sprinkle the granulated sugar, cornstarch, vanilla, and lemon juice over the fruit.
  4. Gently fold the mixture with a spatula until the fruit is evenly coated and the mixture looks glossy.
  5. Transfer the fruit to a 9x13-inch baking dish, spreading it into an even layer.
  6. In a medium bowl, whisk together the flour, rolled oats, brown sugar, cinnamon, and salt.
  7. Add the chilled, cubed butter to the dry ingredients.
  8. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse sand with some pea-sized lumps remaining.
  9. Sprinkle the crumble topping evenly over the fruit filling, ensuring the edges are covered to prevent burning.
  10. Bake for 45 minutes at 375°F until the topping is golden-brown and the fruit center is bubbling.