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Thursday, June 28, 2012

Rhubarb Strawberry Crumble (from Eva)


4 cups green or red Rhubarb stalks cut into chunks to match 1/2 strawberry
2 Cups Strawberries = cut in halves or quarters
2/3 Cup suger (can reduce if planning to serve over ice cream)
1/3 Cup flour
1/4 cup oats - can add this if you want to - optional

1 stick butter
1/3 Cup brown sugar
2T cinnamon
1t nutmeg or more to taste
1 Cup chopped Walnut and pecan mixture - or stick to just one type of nut if you like
2T Flour

Preheat oven to 350 deg F

Rinse and chop up rhubarb and strawberries to consistent size

Mix all filling ingredients in a medium bowl, and spoon into a deep pie pan or oven proof bowl suitably sized to hold all ingredients.

Melt the butter in a 4 cup container and then

Mix in the topping ingredients with the butter and finally
dribble topping evenly over filling

Put in oven and cook until bubbly throughout and slightly brown around edges - at least 30 minutes

Thanks Eva for this family favorite. I'm probably the last one who does not already know how to make this incredible treat.  Mom says, for those super hot days when you don't want to fire up the oven for very long, precook the prepared mixture in a microwave, then just finish browning in the oven.

Serve over vanilla ice cream or frozen yogurt.

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