In the Kitchen: Strawberry Rhubarb Crumble

The combination of tart rhubarb, sweet strawberries and the buttery crunch of crumble topping is hard to beat.

For the topping:

1&1/2 cup AP flour
3/4 cup turbinado sugar
3/4 cup granulated sugar
8 tablespoons (1 stick) of cold, unsalted butter, 1/2 inch cubes
1 teaspoon ground cinnamon
1/2 teaspoon salt
dash of nutmeg

For the filling:

2 cups strawberries, quartered
2 cups rhubarb, cut into 1/2 inch pieces**
1/2 cup turbinado sugar
3 tablespoons cornstarch (or AP flour)
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract

For the topping, combine all ingredients and work the butter with your hands until all butter has been incorporated and crumbs begin to form. Refrigerate for 20 minutes.

For the filling, combine all ingredients in large bowl and stir well. Place filling in large dish or divide into smaller ramekins. Top with chilled crumb topping.

Bake at 400 degrees F for 25 - 30 minutes until crumble is browned and the fruit is bubbling. Serve with vanilla ice cream or whipped cream.

Lock the door - your neighbors are coming to visit.

**If you are fortunate enough to have a neighborhood Publix, they carry wonderful frozen rhubarb.

Image courtesy of Sunday Suppers.