Strawberry Rhubarb Crumble

• Filling
• 1/2 cup sugar
• 2 Tablespoons all-purpose flour
• Pinch of nutmeg
• 24 oz fresh strawberries, hulled, halved
• Zest from 1/2 of an orange
• 2 cups fresh rhubarb (can substitute canned or frozen)
• Crumble Topping
• 2 cups all purpose flour
• 1 1/2 cups brown sugar
• 3/4 cup chopped walnuts
• Zest from 1/2 of an orange
• 1/8 teaspoon salt
• 1 1/2 cups unsalted butter, melted

1. Filling instructions:
2. Split rhubarb stalk down the middle and cut 1/2-inch thick pieces. Incorporate all ingredients in a mixing bowl, toss thoroughly. Place equal amounts in individual service dessert bowls. Bowls must be oven safe.
3. Crumble Topping Instructions:
4. Incorporate all ingredients in a mixing bowl, blend thoroughly. Sprinkle a generous amount of crumble on top of the filling in each bowl; enough to where a little color from the strawberries shows through. Bake at 375 degrees for approximately 12-14 minutes. when the filling is bubbling on the top through the crust and the crust is golden brown, it is time to eat!
5. This dessert is best served with ice cream. We love to serve this crumble with black raspberry chocolate chip ice cream.

filling, sugar, allpurpose, nutmeg, fresh strawberries, orange, fresh rhubarb, crumble topping, flour, brown sugar, walnuts, orange, salt, unsalted butter

Taken from www.epicurious.com/recipes/member/views/strawberry-rhubarb-crumble-50095515 (may not work)