Strawberry Rhubarb Crumble with Oats

Strawberry Rhubarb Crumble with Oats

Ingredients for the fruit filling

• 2 cups rhubarb, chopped
• 2 cups strawberries, halved or sliced
• 2–3 tbsp honey or cane sugar
• 1 tsp vanilla extract
• 1 tbsp lemon juice

For the crumble topping

• 1 ¼ cups freshly rolled oats
• ⅔ cup freshly milled whole spelt flour or whole wheat flour
• 6 tbsp butter, cold or softened
• ¼ cup cane sugar or honey
• 1 pinch salt
• Optional: cinnamon or chopped almonds

Preparation

Preheat the oven to 350°F. Wash and chop the rhubarb, then combine it with the strawberries, sweetener, vanilla, and lemon juice. Place the fruit mixture in a baking dish.

For the topping, mix the oats, flour, butter, sugar, and salt until crumbly. Sprinkle over the fruit and bake for 30–35 minutes, until golden and bubbling.

Lovely served with plain yogurt, whipped cream, or vanilla sauce.