Strawberry Rhubarb Crumble Gelson's
Crunchy oat and toasted hazelnut topping over macerated strawberries and rhubarb; served with vanilla ice cream—perfect for any occasion.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gelsons.com.
Ingredients
- ¾ stick unsalted butter, chilled, cut into ½” cubes, plus more for greasing pan
- ⅔ cup plus ½ cup granulated sugar, divided
- ½ vanilla bean, split lengthwise
- 1 lb strawberries, hulled and halved
- 12 oz rhubarb, ends trimmed, cut into ½” pieces
- ¾ cup all-purpose flour
- Kosher salt, to taste
- ½ cup old-fashioned oats
- ½ cup hazelnuts, lightly toasted, husked, and coarsely chopped
- Vanilla ice cream, for serving
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