Gingery Strawberry-Rhubarb Crumble

Makes 8
Prep 15 m
Bake 60 m
Cook 3 m

Ingredients

Crumb Topping:

Fruit Mixture:

Directions

  1. 1 of 1 Heat oven to 350 degrees F.

Crumb Topping:

  1. 1 of 1 In a medium-size bowl, stir together the flour, old-fashioned rolled oats, light-brown sugar, glazed walnuts, cinnamon and ginger until well blended. Stir in the melted butter until the mixture is evenly moistened and crumbly.

Fruit Mixture:

  1. 1 of 3 Coat 2-quart oval baking dish with nonstick vegetable-oil cooking spray. In the baking dish, mix together the rhubarb and strawberries. In a small saucepan, stir together the granulated sugar, light-brown sugar, cornstarch, water and white wine until the mixture is smooth. Over medium-high heat, cook the sugar mixture, stirring occasionally, until it thickens, about 3 minutes. Pour over the rhubarb mixture, and stir to mix. Top evenly with the crumb mixture.
  2. 2 of 3 Bake in 350 degree F oven until the center of the filling is bubbly and the topping is browned, about 1 hour.
  3. 3 of 3 If desired, serve with a dollop of whipped cream or a scoop of vanilla ice cream. Makes 8 servings.
Nutrition Information for Gingery Strawberry-Rhubarb Crumble
Servings Per Recipe: 8
Per Serving: 3 g fiber, 55 mg sodium, 23 mg chol., 6 g sat. fat, 56 g carb., 13 g Fat, total, 352 kcal cal., 4 g pro.
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Printed from FamilyCircle.com 09/19/2018