Strawberry And Rhubarb Crumble

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 3/4 cup all-purpose flour
• 2/3 cup plus 1/2 cup sugar
• 1 large pinch salt
• 6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
• 1/2 cup old fashioned oats
• 1/2 cup husked hazelnuts, toasted, coarsely chopped
• 1/2 vanilla bean, split lengthwise
• 1 lb strawberry, hulled, halved (about 4 cups)
• 12 ounces rhubarb, ends trimmed, stalks cut crosswise into 1/2-inch-thick pieces (preferably bright red)
• vanilla ice cream

Recipe

• 1 combine flour, 2/3 cup sugar, and salt in medium bowl; whisk to blend. add butter. rub in with fingertips until mixture sticks together in clumps. mix in oats and nuts. do ahead topping can be made 1 day ahead. cover and chill.
• 2 preheat oven to 375°f butter 11x7x2-inch glass baking dish. place 1/2 cup sugar in large bowl. scrape in seeds from vanilla bean; whisk to blend well. add strawberries and rhubarb to sugar in bowl; toss to coat well. scrape fruit filling into prepared baking dish. sprinkle oat topping evenly over filling.
• 3 bake crumble until filling bubbles thickly and topping is crisp, about 45 minutes. let cool 15 minutes. spoon warm crumble into bowls. serve with ice cream.