Strawberry-Rhubarb Crumble in a JarKelsey Banfield
With rhubarb season well under way, I can barely stop myself from cooking and baking with it every day. Given our new trend of cooking everything in jars, the other day I decided to make individual portions of my favorite strawberry-rhubarb crumble in some mini-glass jars. I added the berries and rhubarb to the jars and topped them with a sweet oatmeal hat. They baked in the oven and came out all fragrant and bubbly. I screwed on the lids and took a couple with us on a picnic that afternoon. They were delicious and fun and a great new way to enjoy a favorite summer dessert!
Strawberry-Rhubarb Crumble in a Jar
3 cups fresh strawberries, washed, hulled and cut in half
1 cup fresh rhubarb, sliced into small pieces
1 ½ cups oats (not quick-cooking)
1 ½ cups all-purpose flour
1 cup dark brown sugar, packed
1 ½ sticks unsalted butter
1 pinch kosher salt
3 tablespoons honey
1. Preheat oven to 375ºF.
2. Mix the fruit in a bowl and place it in a 8 to 10 half pint jars.
3. Blend the oats, flour, butter, sugar, salt and honey together in a food processor until it forms a sticky dough.
4. Layer the topping on top of the fruit in each pot. so that the top is covered.
5. Place the jars on a rack and bake for 30-35 minutes or until the top is golden brown and the fruit is bubbly and cooked through.
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