caroline's kitchen table - strawberry rhubarb crumble

Strawberry Rhubarb Crumble
Recipe Note: Easy
adapted from Bon Appetit
Serves 8

3/4 cup flour
2/3 cup plus 1/2 cup sugar
Large pinch of salt
7 TBS  chilled unsalted butter, cut into 1/2-inch cubes
1/2 cup old-fashioned oats
1/2 cup walnuts – chopped
1 tsp vanilla paste or extract
1 pound strawberries, hulled, halved (about 4 cups)
12 ounces rhubarb, ends trimmed, stalks cut crosswise into 1/2-inch-thick pieces

Preheat oven to 375 F. Butter 11 x 7 x 2- inch glass baking dish (or a lg. pie plate). Combine flour, sugar and salt in a medium mixing bowl. Add the butter, oats, and nuts. Mix with hands to create a crumble mixture. Set aside.

In a large mixing bowl combine sugar and vanilla. Add prepared strawberries and rhubarb. Add to prepared baking dish. Top with crumble. Bake for ~45 minutes. Let sit for 15 minutes. Serve with ice cream.