randma sent me home last weekend with a big bag of rhubarb stalks and some fresh picked strawberries from her garden. Yum!!! But what a decision to make...pie? crumble? bread? sauce for ice cream? Crumbles are always winners though. And this one used vanilla bean seeds and I just so happened to have one more vanilla bean in the pantry. Substituted toasted pecans for the hazelnuts. Note to self: Keep hazelnuts on hand from now on.
Ingredients:
- 3/4 cup all purpose flour
- 2/3 cup plus 1/2 cup sugar
- Large pinch of salt
- 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
- 1/2 cup old-fashioned oats
- 1/2 cup husked hazelnuts, toasted, coarsely chopped
- 1/2 vanilla bean, split lengthwise
- 1 pound strawberries, hulled, halved (about 4 cups)
- 12 ounces rhubarb (preferably bright red), ends trimmed, stalks cut crosswise into 1/2-inch-thick pieces
- Vanilla ice cream
Directions:
- Combine flour, 2/3 cup sugar, and salt in medium bowl; whisk to blend. Add butter. Rub in with fingertips until mixture sticks together in clumps. Mix in oats and nuts. DO AHEAD Topping can be made 1 day ahead. Cover and chill.
- Preheat oven to 375°F. Butter 11x7x2-inch glass baking dish. Place 1/2 cup sugar in large bowl. Scrape in seeds from vanilla bean; whisk to blend well. Add strawberries and rhubarb to sugar in bowl; toss to coat well. Scrape fruit filling into prepared baking dish. Sprinkle oat topping evenly over filling.
- Bake crumble until filling bubbles thickly and topping is crisp, about 45 minutes. Let cool 15 minutes. Spoon warm crumble into bowls. Serve with ice cream.
