I like a lot of crust crumble with my strawberry rhubarb crisp, so I hope you do too!
Strawberry Rhubarb Crisp Crumble
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Crumble Topping and Crumble Crust:
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*1 1/2 cups Old Fashion Oats
*1 1/3 cups White Whole Wheat Flour
*1/2 cup shredded Coconut
*1/2 cup packed Brown Sugar
*1/2 teaspoon Kosher Salt or Sea Salt
*2 teaspoons Cinnamon
*3/4 cup Plain Greek Yogurt
*1/2 cup Cold Butter, cubed small
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Combine all of the above ingredients in a bowl except for the cold butter until ingredients are evenly mixed. Then add the cold butter cubes, cut in the cubes with a pastry cutter until crumbly.
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Use 12-14 Ramekins, about a cup each or 9×9 square pan or similar pan. ( I used 8 ramekins and 1 (6 cup) baking dish.).
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Add 1/2 of the crisp crumble to the bottom of each baking dish/ramekins evenly distributed.
Strawberry Rhubarb Filling:
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*3 cups sliced Strawberries
*2 cups sliced Rhubarb
*Zest and Juice from 1 Orange
*1 tablespoon Vanilla Extract
*1/2 teaspoon Almond extract
*2 tablespoons Corn Starch
*4 drops Red Food Coloring
*1/3 cup Honey
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Mix together in a small bowl orange zest and juice, vanilla extract, almond extract, corn starch and food coloring. Then add the honey and whisk until combined.
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Pour the orange mixture over sliced strawberries and rhubarb in a medium bowl. Lightly stir together until all the strawberries and rhubarb are coated.
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Add the fruit mixture on top of the crumbled crust(s).
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Top each ramekin/baking dish again evenly distributed.
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Bake strawberry rhubarb ramekins in a 350*F. oven on baking sheet 30-40 minutes or until golden browning occurs.
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Bake strawberry rhubarb baking dish in a 350*F. oven 50-60 minutes or until golden browning occurs. (Depending on the baking dish size.)
Enjoy!
Lindy
