People often mask the tart flavour of rhubarb with lots of sugar. I deliberately let the rhubarb shine in this dish, by using about twice as much rhubarb as strawberries and only a minimal amount of sugar. If you like your rhubarb sweeter, increase the sugar to 1/3 cup.
Pre-heat oven to 350ºF. Butter 6 ramekins and set on a parchment paper-lined baking tray to make clean-up easy just in case there’s any bubbling over. You could also make this in a single 9-inch serving dish, in which case you may need to increase the cooking time by another 5 minutes or so. If you like a higher crumble-to-fruit ratio, by all means go ahead and make more. Serves six.
Rhubarb Strawberry Filling
- 2-1/2 to 3 cups chopped rhubarb (about 1/2 – 3/4 inch pieces)
- 1-1/2 cups quartered strawberries
- 1/4to 1/3 cup sugar
- 1tsp finely minced fresh ginger
- 1 tsp finely minced orange zest
- 1 tbsp orange juice
- 1 tbsp flour
- 1/4 cup brown sugar, cane sugar or turbinado sugar
- 1/4 cup flour
- 1/2tsp ground ginger
- 3tbsp cold butter, cubed
- 1/2 cup large flake oatmeal
Toss the rhubarb and strawberries in a large bowl. Add the sugar, ginger, orange zest, and orange juice. Sprinkle the flour across the surface. Stir with a large spoon until everything is evenly distributed. Spoon the luscious fruit filling into the prepared ramekins or pan. I take no issue should you decide you pop a few pieces into your mouth.
Combine the sugar, flour and ground ginger in a bowl. Cut in the cold butter with a pastry cutter until the butter is evenly distributed and the mixture is crumbly. Stir in the oatmeal. Using a tablespoon, top the fruit mixture in the ramekins, ensuring each receives an equal allotment of this crunchy goodness.
Bake for 35 minutes if using ramekins or 40 minutes if using the 9-inch pan, or until the crumble is golden brown and there’s hot pink volcanic bubbling action.