Strawberry rhubarb crumble from The Gourmet Cookbook: More Than 1000 Recipes by Gourmet Magazine Editors and Ruth Reichl

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Notes about this recipe

  • ellwell on April 23, 2022

    Delicious! My only regret is that I didn’t have rolled oats and used steel-cut, hoping for the best. It was not a good idea! The flavor of the fruit is outstanding and I will try it again next spring.

  • anya_sf on May 25, 2019

    This recipe is simple and straightforward. There are no spices, so the fruit flavors really stand out. I had a bit more strawberry proportionately than rhubarb, so I used the smaller amount of sugar, and the sweetness was perfect with vanilla ice cream.

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