SERVINGS: 6 TO 8 TIME: 30 MINUTES PREP, 45 MINUTES TO BAKE
FOR THE CRUMBLE TOPPING
1/2 cup butter
2/3 cup of sugar
2/3 cup oatmeal
1/2 cup flour
FOR THE FRUIT
1 1/2 cups rhubarb in 1-inch pieces (about 8 ounces or 225 grams), chopped into 1-inch pieces
1 heaped quart strawberries (510 grams), hulled, quartered
Juice of the above lemon
1/2 cup (100 grams) granulated sugar
3 to 4 tablespoons cornstarch or 3 tablespoons tapioca flour/starch
Heat oven to 375°F.
Prepare topping: In a mixing bowl, combine flour, baking powder, sugars, lemon zest, a pinch of salt, and add the melted butter. Mix until small and large clumps form. Refrigerate until needed.
Prepare filling: Toss rhubarb, strawberries, lemon juice, sugar, cornstarch and a pinch of salt in a 9-inch deep-dish pie plate. (I used an 7-cup or 1.8L oval dish this time, because it fits better in the bottom of a shopping bag.)
Assemble and bake: Remove topping from the refrigerator and cover fruit thickly and evenly with it. Place pie plate on a (foil-lined, if you really want to think ahead) baking sheet, and bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 40 to 50 minutes.
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