Ingredients
CRUMBLE: 1 c plus 3 T unsalted cold butter
2 1/2 c flour
3/4 c graham cracker crumbs
1/2 c plus 2 T large flake oats
1/2 c white sugar
3/4 c brown sugar, packed
1/8 t salt
zest of one lemon
1 egg
1 egg white
FILLING: 3 c rhubarb sliced into 1 cm pieces
3 c strawberries, halved and sliced
1/2 c sugar
2 t vanilla
1 T plus 2 t corn starch
Preparation
Preheat oven to 375 F, and grease 9x13 tray or pan. Grate butter onto a plate and place in freezer.
In a large bowl, mix flour, crumbs, 1/2 c oats, sugars, zest and salt. Add egg and white, mix into dry ingredients.
Add frozen butter to crumble mixture. Use your hands to rub butter into crumble until it resembles peas. Remove 2 cups of crumble for topping and stir 2 T oats into this.
Press remaining crumble into greased pan evenly.
In medium bowl, stir all filling ingredients. Spread on pressed crumble. Top with reserved crumble.
Bake 45-50 minutes until golden and bubbling. Allow to cool completely before cutting into 20 squares.
