Fruit Mixture:

2 pounds (5 large) rhubarb stalks, ends trimmed, cut on a 1-inch wide bias

1 1 /2 pounds fresh strawberries, hulled and thinly sliced

1 cup granulated sugar

1/3 cup unbleached all-purpose flour

1 tablespoon fresh lemon juice, from 1 lemon

Crumble:
1 stick unsalted butter, cut into 1/2-inch cubes, chilled

1/2 cup unbleached all-purpose flour

1 cup old fashioned oats, not instant

1/4 cup dark brown sugar

1/8 teaspoon ground cinnamon

Method:

1.   Preheat oven to 375ºF.

Rhubarb and Berries:

2.   In a medium size bowl, combine rhubarb, strawberries, sugar, flour and lemon juice. Allow to sit for 30 minutes to collect juices.

3.   Meanwhile, prepare the crumble.

Crumble:

4.   In a food processor, combine chilled butter and flour and pulse until butter resembles the size of peas. Add oats, brown sugar and cinnamon pulsing until just combined. Note: be careful to not over-mix.

5.   Toss macerated berries one last time and place in a 9x13-inch rectangular baking dish, like Pyrex. Evenly divide crumble to cover and place on a parchment or foil lined baking sheet to collect any overflowing juices.

6.   Transfer to preheated 375ºF oven and bake until the top is light golden in color and juices are bubbling, approximately 30 – 35 minutes.

7.   Remove from oven and allow to rest and set for 10 minutes before serving. Best enjoyed with a dusting of powdered sugar, ice cream, gelato or even fresh whipping cream.

Kitchen Note: Feel free to add blueberries, blackberries or other berries keeping in mind the more fruit you add, the more flour or sugar you may need.