John Myers
Ingredients for 1 servings:
- 400 g rhubarb, cleaned and stemmed
- 600 g strawberries, cleaned and stemmed
- 80 g sugar
- 30 g cornstarch
- 1 tsp lemon juice
- 100 g flour
- 70 g oat flakes, flower-soft
- 80 g sugar
- 1 pinch of salt
- 90 g butter, cold
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes
Preheat the oven to 180°C and grease an 18×29 cm baking dish with butter. Rinse and peel the rhubarb, cut into not too thick slices, and place in a bowl. Rinse, stem, halve, and quarter the strawberries, and add to the rhubarb. Sprinkle the sugar, cornstarch, and lemon juice over the rhubarb and fold in until well blended, then pour into the prepared baking dish. Mix the flour, oats, sugar, and salt. Add the sliced butter and knead in. Spread the crumble evenly over the rhubarb mixture. Bake in the oven for about 40 minutes, or until golden brown. Remove from the oven and let cool slightly. Dust with powdered sugar while still warm or serve with a scoop of vanilla ice cream. This batch makes about 6-8 servings.
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