Hello everybody, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, strawberry rhubarb crumble with oats. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Slices of strawberry and rhubarb are topped with a buttery, brown sugar and oat crumble then baked until golden brown and crunchy. You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture.

Strawberry Rhubarb Crumble with Oats is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They are nice and they look wonderful. Strawberry Rhubarb Crumble with Oats is something which I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook strawberry rhubarb crumble with oats using 11 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Strawberry Rhubarb Crumble with Oats:

1. Make ready 200 g rhubarb
2. Make ready 100 g strawberries (5 large ones)
3. Take 2 tsp sugar
4. Take Crumble topping:
5. Take 50 g oats
6. Make ready 50 g flour -or- ground almonds
7. Prepare 1/2 tsp cinnamon
8. Get 50 g sugar
9. Make ready 50 g chilled butter
10. Prepare To serve:
11. Make ready Yoghurt, vanilla ice cream, clotted cream, etc

Put the oats, sugar, cinnamon and salt in bowl and add the Flora Light. This strawberry rhubarb crumble hist all the right notes for sweet and tart, and the crumble of oats, nuts and coconut add more dimension! Any Strawberry Rhubarb filling is a bit of a challenging mixture of two ingredients that do not have equal cooking times, so I find it much better to prepare the filling completely in advance so that the rhubarb is fully cooked and the strawberries are not overcooked and falling apart. Rhubarb is a crisp, tart vegetable that grows in stalks.

Instructions to make Strawberry Rhubarb Crumble with Oats:

1. Preheat oven to 190C/375F. You can also prepare the crumble ahead of time and bake later.
2. Wash and cut rhubarb into 2 cm (3/4 inch) pieces. Slice strawberries.
3. Put rhubarb into a pie dish. You can leave the strawberries out if you want.
4. Add strawberries and sprinkle with 2 tsp sugar.
5. For the crumble, first mix flour/ground almonds, oats, sugar and cinnamon in a bowl. Cut butter into small cubes and add to bowl.
6. Crumble up the mixture using your fingers until it forms a lot of round, crumbly pieces.
7. Mine looks like this when done.
8. Distribute the crumble topping over the strawberries and rhubarb. You can cover and refrigerate now if you want to bake it later.
9. Bake at 190C/375F for 25-30 minutes. The last 10 minutes I usually cover my crumble with aluminum foil if the crumble looks likes its getting very brown or dried out.
10. Serve as is or with yoghurt, ice cream, etc
11. If you have left overs, just cover the baking dish and store in the fridge. Reheat for 3-5 minutes at 180C/350F.

Rhubarb is a crisp, tart vegetable that grows in stalks. It is a spring favorite for desserts and sauces. The food processor will also chop the oats up, and give you a finer crumble. I absolutely love the strawberry rhubarb combination and how the sweetness of the strawberries and the tartness of the rhubarb balances each other And when you pair that combination with a buttery, sweet, vanilla, oat crumble topping, you know it's going to be good — and let me tell you, these. To make the crumble, mix the flour, ground almonds and sugar in a bowl, then rub in the butter as though you are making pastry.

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