This is a pretty improvised and thrown together crumble. I really wasn't paying very close attention when I was chopping fruit, I just used what was left of the tribute and tristar strawberries that I bought last weekend did my best to match it in quantity with rhubarb. And when I was making the crumble, I realized that my brown sugar was still sealed and my granulated sugar was almost empty and so I used that and a little bit of raw cane sugar to get 100 grams instead. I wish that I had payed closer attention to the amount of fruit that I used because I made 1/3 of Erin McDowell's truly perfect crisp-crumble-cobbler topping and it's was a really great fruit-to-topping ratio. I guess I have to make it again!
Ingredients:
2-3 cups of tribute or tristar strawberries, hulled
1 1/2-2 cup of rhubarb, roughly chopped
1 TBS of granulated sugar
1 TBS of raw can sugar
80 grams old-fashioned oats
100 grams all-purpose flour
30 grams whole-wheat flour
100 grams light brown sugar
1/4 teaspoon baking powder
1/2 teaspoon coarse kosher salt
1/2 teaspoon ground cinnamon
110 grams unsalted butter (1 sticks), melted
Heat oven to 350 degrees
Hull the strawberries, tristar and tribute strawberries are a smaller variety, so they like won't have to otherwise be sliced; roughly chop the rhubarb; mix together with 1 TBS of granulated sugar and 1 TBS of raw cane sugar
Mix together the oats, all-purpose flour, whole wheat flour, sugar, baking powder, salt, and cinnamon
Add melted butter and stir until the mixture forms streusel-like crumbs
Spread fruit evenly in bottom of a standard 9" pie pan and sprinkle remaining crumb mixture evenly on top
Bake at 350 for 45 minutes
Makes 4-6 servings.