Rhubarb Crumble

• 4 cups fresh rhubarb, diced
• 1/4 - 1/2 cups white sugar
• 5 tbsp. flour
• 2 tbsp. butter
• 4 tbsp. brown sugar
• 1 tsp. cinnamon

1. Mix rhubarb, white sugar and cinnamon.
2. Place in a greased baking dish.
3. With forks or a pastry blender, mix together flour, butter and brown sugar.
4. Sprinkle over rhubarb.
5. Bake in a preheated 350 degree oven 35 minutes.

Strawberry-Rhubarb Crumble

This can be made in a large cast-iron skillet.

Butter the skillet and place on a baking sheet lined with parchment.

Otherwise use a large greased baking dish, or divide into smaller baking dishes (e.g. 3 six-inch pans) to save cooking time and to make smaller portions.

• 6 Tbsp cold unsalted butter, cut into small pieces
• 1 lb. strawberries, halved (cut in quarters if large)
• 1 lb rhubarb, trimmed and cut in 1/2 inch pieces
• 1/4 cup plus 3 Tbsp white granulated sugar
• 3/4 cup all-purpose flour
• 1/4 tsp salt
• 1/4 cup unsalted nuts (almonds, walnuts or pecans) roughly chopped
• vanilla ice cream, for serving

1. Heat oven to 425 degrees F.
2. Prepare pan or pans.
3. In large bowl, toss strawberries, rhubarb, 1 Tbsp cornstarch, 1/4 cup sugar.
4. In another bowl, with hands, rub 6 Tbsp cold butter into 3/4 cup flour until mixture resembles coarse breadcrumbs.
5. Add salt, nuts, 3 Tbsp sugar.
6. Squeeze mixture together with fingertips to form small clumps.
7. Place fruit mixture in pan or pans, top with crumble mixture..
8. Bake in preheated oven until bubbling and top is golden brown (35 minutes or more).
9. Serve with vanilla ice cream as desired.