Shabbat Menu: Skirt Steak and Rhubarb Crumble


Strawberry and Rhubarb Crumble


5 fresh rhubarb stalks, diced into 1 inch pieces

1 lb fresh strawberries, hulled and halved

1 1/4 cups granulated sugar

1 orange zested

1/2 cup orange juice

1 cup all-purpose flour

1/2 cup brown sugar

1/2 tsp kosher salt

1 cup quick-cooking oatmeal

1 1/2 sticks cold margarine, diced


1. Preheat the oven to 350 degrees Fahrenheit.

2. Combine the rhubarb, strawberries and 3/4 cup of the granulated sugar and the orange zest together in a large bowl. Add in the orange juice and mix. Transfer the mixture into baking dish.

3. In a separate bowl, using an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal. With the mixer on low speed, add the margarine and mix until the dry ingredients form a crumble (course lumps of oatmeal).

4. Top this mixture over the fruit, bake for 1 hour, until the topping is golden brown. Serve!


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