Strawberry Rhubarb Crumble
Best of both worlds. Tart & sweet with all the crunchy crumble and crust you can ever want.Â
Serve warm with ice cream, the best Friday night dessert.Â
Ingredients
1 box puff pastry (2 sheets)
For the Filling:
2 bags @kosher_taste strawberry rhubarb mix
2 pears, diced
1 cup sugar
1/2 cup brown sugar
1 lemon, juiced
1/2 cup sorb starch
1 tsp. Cinnamon
2 tsp. Vanilla extract
For the Crumble:
1 cup flour
1/2 cup oats
1 cup sugar
1/2 cup brown sugar
1 egg
1/4 cup oil
Pinch of cinnamon
1 tsp. Vanilla
Instructions
Cut the puff pastry into squares. Set aside in fridge till ready to use.Â
In a pot add all your filling ingredients and mix well. Cook on low medium heat for about 10 minutes, mixing very well. Once the mixture becomes the thickish velvety texture, remove from heat.
In a separate bowl, mix all your crumble ingredients until you get this sand like mixture.
Take a 9×13 pan and spray it well.
Add the crumble to the bottom and spread out as best as you can.Â
Then pour the filling mixture over the crumble and spread out evenly.Â
Then place the squares of puff pastry in. Random pattern,  over the filling mixture till it’s covered.Â
Egg wash and then bake on 400F till the top is golden and your pie is bakedÂ
Serve warm!Â