Strawberry Rhubarb Crumble

Serves 6

Topping

1/2 C Old-fashioned Oats

1/2 C Flour

1/2 C  Light Brown Sugar (packed)

1/3 C Sliced Almonds

1/4 t Nutmeg

Generous pinch of salt

6 T (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
Filling

5 C  Fresh Rhubarb (about 2 pounds), cut into 1/2-inch-thick slices

2 C Strawberries, halved

3/4 C Sugar

1/3 C Fresh Orange Juice (1 lg Orange)

2 T Flour

1 1/2 t Grated Orange Zest

1/2 t Ground Cardamom

1/4 t Nutmeg

For topping:
Mix first 6 ingredients (everything but butter) in medium bowl.

Add butter.  Using your fingers, coat butter slabs with mixture and mash into smaller pieces.  Keep working butter like this until mixture is well combined and clumps are no larger than 1/2 inch.

For filling:
Preheat oven to 375°.

Butter six 1 1/4-cup custard cups, or 9 x 9 baking dish (depending on how you are serving).

Combine all ingredients in a large bowl, stir to combine.

Let stand until juices form, about 15 minutes.

Divide rhubarb mixture among prepared custard cups (or pour into bottom of baking dish).

Sprinkle topping evenly over mixture in each.

Bake until topping is golden brown and crisp and filling is bubbling thickly around edges, about 45 minutes. (The juices will bubble quickly, but wait until the juices look “thick.”  The juices will appear slightly cloudy and will not bubble as quickly.)

Serve warm with sweetened whipped cream or vanilla ice cream.