Strawberry-rhubarb is definitely one of my favorite flavor combinations. My rhubarb patch on the side of my house grows stronger each year and I decided last week it was time to make something with it. This crumble (which I made gluten-free) was so easy and so delicious.
STRAWBERRY RHUBARB CRUMBLE
3 cups frozen strawberries (I just covered the bottom of my 9x13 with whole strawberries)
3-4 cups chopped rhubarb
1 cup sugar
3 Tbsp. instant tapioca granules (those not gluten free can use regular flour)
juice of 1 lemon
1 1/4 cups gluten free flour (I used 1 cup brown rice and 1/4 cup white rice)
8 Tbsp. butter, softened
1/2 cup sugar
Mix together the filling ingredients in a 9x13 baking dish. Combine the flour and sugar for the topping and cut in the butter, mixing with your fingers until crumbs form. Sprinkle over filling.
Bake at 350F for around 1 hour until the filling is bubbling visibly at the center of the dish.