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This recipe for RHUBARB-STRAWBERRY CRUMBLE, by , is from Edna's Clippings, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Edna Owen
Added: Friday, July 14, 2006


2 pounds fresh rhubarb
1/4 c water
1 pint strawberries
1 c sugar, less 2 tbsp
1 tbsp flour
2 1/2 tbsp finely minced crystallized ginger
1/2 c old-fashioned oats
2 tbsp unsalted butter
1 1/2 tbsp brown sugar

Preheat oven to 450.

Trim the ends from the rhubarb, wash and cut into 1/2 inch lengths. Combine with water and sugar and bring to boil. Cook about 5 minutes, until rhubarb is soft.

Wash, trim and slice the strawberries and add to the cooked rhubarb. Mix a little of the rhubarb liquid with the flour to make a paste. Then stir the paste into the rhubarb-strawberry mixture.

Chop the ginger and add to the rhubarb mixture.

Process the oats in the food processor until they are like coarse grains of sand. Then cut up the butter and add with the brown sugar and process quickly, just to mix.

Spoon the rhubarb mixture into a shallow baking dish and sprinkle the oat topping over the dish. Bake for about 20 minutes in bottom third of the oven until the mixture is bubbly and the crumble is brown. Serve when cooled or refrigerate and serve at room temperature.

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