Spring Strawberry Rhubarb Crumble - Marisolio Tasting Bar
Spring time is fruit crumble time. This rhubarb-strawberry crumble will have everyone clamoring for more. Make it while rhubarb is still available.
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Cooking tools:
- Oven
- Mixing bowl
- Baking dish
- Pie dish
- Measuring cup
- Measuring spoon
- Fork
- Chef's knife
- Cutting board
- Paring knife
- Spoon
Ingredients
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/2 cup rolled oats (not instant)
- 1/2 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 2-1/4 teaspoons Organic Butter Olive Oil, chilled
- 1 tablespoon Organic Butter Olive Oil, room temperature
- 1 tablespoon cranberry or apple juice
- 1 lb. rhubarb, trimmed and cut into 1/2 inch pieces (about 4 cups)
- 1 pint strawberries, hulled and quartered
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