Strawberry Rhubarb Crumble
Sweet and tart flavors of Strawberry and Rhubarb mingle nicely together accompanied by a deliciously Crumble topping and whipped cream.
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Cooking tools:
- Oven
- Baking dish
- Baking sheet
- Parchment paper
- Mixing bowl
- Measuring cup
- Fork
Ingredients
- 6 stalks rhubarb, cut into half inch pieces (about 4 cups)
- 1 pint strawberries, stemmed and halved
- 1 cup cane sugar
- ¼ cup cornstarch
- ½ tsp cinnamon
- ¼ tsp nutmeg
- Pinch salt
- ⅔ cup packed brown sugar
- ½ cup all-purpose flour, or gluten-free flour blend
- ½ cup rolled oats
- ½ cup roasted hazelnuts, chopped
- ½ cup butter, melted
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