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Strawberry Rhubarb Crumble

from the kitchen of Carol Klabunde

Topping
3/4 cup all-purpose flour
2/3 cup packed brown sugar
1/3 cup chopped toasted almonds
½ cup butter or margarine, softened

Filling
3 pints fresh strawberries (6 cups), hulled
2 pounds fresh rhubarb (7 cups), cut into 1-inch pieces or 7 cups frozen cut-up rhubarb*
1¼ cups granulated sugar
3 Tblsp. instant tapioca

Heat oven to 350 degrees F.

For the topping, combine flour, brown sugar, almonds and butter in bowl until mixture just begins to hold together and resembles coarse crumbs.

For the filling, halve small and quarter large strawberries, transfer to large bowl. Stir in rhubarb, granulated sugar, tapioca; let stand 15 minutes.

Lightly butter a shallow 3-quart baking dish (9X13”).
Pour filling into dish. Sprinkle topping evenly over filling.
Bake until bubbly and topping is golden, 60 to 75 minutes.
Cool on wire rack 45 to 60 minutes before serving.
Serve with whipped cream or ice cream, if desired.

* To use frozen rhubarb: Prepare recipe as directed except spread frozen rhubarb in a single layer on a cookie sheet; let stand 30 minutes. Increase tapioca to 1/4 cup; combine in bowl with strawberries, and sugar. Let stand 15 minutes. Stir in rhubarb. Increase baking time to
1¼ to 1½ hours.

Terri’s notes:
~ Carol writes: I love to use fresh rhubarb with strawberries - they are YUMMY together and this is an easy recipe to make. I agree, and it’s beautiful too!
~ I used my own frozen, sliced, unsweetened strawberries – only thawed them enough to break apart and measure and added an extra Tblsp. of tapioca.
~ Easy recipe to cut in ½ and put in a smaller baking dish.
 

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