Strawberry and Rhubarb Crumble

Ingredients

• 0.8 cup all purpose flour 
• 0.5 cup hazelnuts husked toasted coarsely chopped
• 0.5 cup old-fashioned oats 
• 12 ounces rhubarb red ends trimmed (preferably bright )
• 1 pinch of salt 
• 4 cups strawberries hulled halved
• 0.7 cup sugar 
• 6 tablespoons butter unsalted chilled cut into 1/2-inch cubes ()
• 0.5  vanilla pod split
• 8 servings whipped cream 

Equipment

• bowl
• oven
• whisk
• baking pan
• glass baking pan

Directions

1. Combine flour, 2/3 cup sugar, and salt inmedium bowl; whisk to blend.
2. Add butter.Rub in with fingertips until mixture stickstogether in clumps.
3. Mix in oats and nuts.DO AHEAD: Topping can be made 1 dayahead. Cover and chill.
4. Preheat oven to 375°F. Butter 11 x 7 x 2-inch glass baking dish.
5. Place 1/2 cupsugar in large bowl. Scrape in seeds fromvanilla bean; whisk to blend well.
6. Addstrawberries and rhubarb to sugar inbowl; toss to coat well. Scrape fruit fillinginto prepared baking dish.
7. Sprinkle oattopping evenly over filling.
8. Bake crumble until filling bubblesthickly and topping is crisp, about 45minutes.
9. Let cool 15 minutes. Spoon warmcrumble into bowls.
10. Serve with ice cream.
11. 6 kcal calories,38.3 % calories from fat, 16.1 g fat, 7.4 g saturated fat,
12. 4 mg cholesterol,
13. 0 g total sugars,
14. Bon Appétit