Strawberry Rhubarb Crumble

Chef Robbie Lewis from Meddlesome Moth stops by Good Day to make a Valentine's Day dessert. It's one of the special menu desserts for the gastropub's three-course Valentine's Day special.

Strawberry Rhubarb Crumble

For the filling:
1 pint Strawberries, washed, stem removed and halved
2 ribs rhubarb, peeled with a peeler and cut into 1 inch pieces (or use 12 oz. frozen rhubarb, thawed with any juices)
1 cup granulated sugar
2 tbs. cornstarch
1 lemon, zest and juice separated
½ tsp salt

For crumble topping:
1/3 cup flour
½ cup rolled (not instant or par cooked) oats
1/3 cup granulated sugar
¼ cup dark brown sugar
6 tbs. butter slightly softened (about 72 degrees) ¼ tsp salt ½ tsp cinnamon

Preheat oven to 350 degrees. 

For the filling, mix all ingredients together thoroughly.  Using a knob of butter, grease a 9.5-inch pie pan (preferably glass).  Fill with all of the strawberry rhubarb mixture.

For the crumble topping, mix all ingredients except the butter.  Cut the softened butter into the dry ingredient mixture until it resembles crumbles. 

Loosely sprinkle the top of the rhubarb mixture with the crumble topping. Do not pack it on top.  If some falls off during the process, do not worry.

Place in a 350-degree oven in the middle rack of the oven with a pan underneath to catch any juices that may bubble over during baking.  Continue to bake for at least 25 minutes or until the crumble is dark golden brown and the mixture is bubbling all the way around and the liquid has thickened. 

Let cool on a wire rack at room temperature for at least 30 minutes before serving.  You can serve still warm or at room temperature.  It is best served with vanilla ice cream!