Strawberry Rhubarb Crumble

Fruit filling:

6 cups fresh or thawed frozen sliced rhubarb

2 cups sliced strawberries,

1/2 cup sugar

3 Tbsp all-purpose flour

1/2 tsp finely grated orange rind

Crumble Topping:

1 cup large-flake rolled oats

1/2 cup all-purpose flour

1/3 cup brown sugar

1/4 tsp cinnamon

Pinch salt

1/3 butter, softened

• Grease 8 inch (2 L) square glass baking dish; set aside. Preheat oven to 350 degrees F.
• CRUMBLE TOPPING: In bowl, whisk together oats, flour, brown sugar, cinnamon and salt. With a fork mash in butter until crumbly.
• Spread fruit filling evenly in prepared baking dish; sprinkle with crumble topping. 
• Bake on center rack of oven until bubbly, fruit is tender and topping is crisp and golden, 40-60 minutes. Serve warm. (Make-ahead: Let cool. Set aside for up to 8 hours. Reheat to serve.)

Kathy's Notes...

I usually use all the strawberries that I have on hand so it's more like 4 cups. The mix of oats that I buy has oats, flax seed and many more good things in it. We really like the crumble topping so I usually double the topping. With the extra strawberries & topping I bake ours in a 7 x 11 inch glass pan. Ours was done perfectly around 40 minutes. The hard part is waiting long enough for it to cool down enough to eat. 

Lime Squares

So I've been toying with the idea of trying Lime Squares instead of just sticking to my Mum's Lemon Squares. I finally did it! It's pretty much the same recipe as the Lemon Squares recipe but with two small changes. Substitute Lime juice for the Lemon juice and add desired amount green food coloring.

I asked Ben to take some pictures of it for me. I hope you enjoy them too!

I believe Monkey liked them!