Rhubarb-Strawberry Crumble |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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Coconut and oats in the topping provide a crunchy contrast to the fruit filling. Ingredients:
1/2 cup all-purpose flour |
1/2 cup quick-cooking oats |
1/3 cup flaked sweetened coconut |
1/4 cup granulated sugar |
1/4 cup packed brown sugar |
1/4 cup chilled unsalted butter, cut into small pieces |
6 cups (1/2-inch-thick) slices rhubarb (about 1 1/2 pounds) |
2/3 cup granulated sugar |
2 tablespoons cornstarch |
cooking spray |
1/4 cup strawberry spread (such as polaner all fruit) |
Directions:
1. Preheat oven to 375°.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 4 ingredients (flour through brown sugar) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
3. Combine rhubarb, 2/3 cup granulated sugar, and cornstarch in a large bowl, tossing to coat. Spoon rhubarb mixture into an 11 x 7-inch baking dish coated with cooking spray. Drop strawberry spread by spoonfuls over rhubarb mixture; sprinkle with oats mixture. Bake at 375° for 40 minutes or until browned and bubbly.
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