Strawberry Rhubarb Crumble

Name: Strawberry Rhubarb Crumble
Total time: 15 min
Yield: 6 servings
Ingredients: 2 cups fresh OR frozen rhubarb (1/2-inch) slices, thawed; 1 pint strawberries, sliced (about 2 cups); 1/2 cup sugar; 3 tablespoons Fleischmann's® Corn Starch; 1/2 teaspoon ground cinnamon; 1 cup granola OR raisin bran cereal; 3 tablespoons brown sugar; 2 tablespoons butter OR margarine, melted

Beginner • 6 servings • 15 min

Spray shallow 2-quart baking dish with cooking spray. Preheat oven to 375ºF. Combine sugar, corn starch and cinnamon in a large bowl. Add rhubarb and strawberries; toss to coat. Spoon mixture into baking dish.

Ingredients

2 cups fresh OR frozen rhubarb (1/2-inch) slices, thawed
1 pint strawberries, sliced (about 2 cups)
1/2 cup sugar
3 tablespoons Fleischmann's® Corn Starch
1/2 teaspoon ground cinnamon
1 cup granola OR raisin bran cereal
3 tablespoons brown sugar
2 tablespoons butter OR margarine, melted

Method

Spray shallow 2-quart baking dish with cooking spray. Preheat oven to 375ºF.
Combine sugar, corn starch and cinnamon in a large bowl. Add rhubarb and strawberries; toss to coat. Spoon mixture into baking dish.
Combine cereal and brown sugar. Add butter; toss to coat. Sprinkle evenly over filling.
Bake for 25 to 30 minutes or until filling is bubbly. Cool on wire rack.