Strawberry Rhubarb Crumble with Éphémère





Fruit filling

• 4 cups rhubarb, cut into large dice

• 3 cups strawberries, cut into large dice

• ¼ cup Éphémère Strawberry & Rhubarb

• 1 ½ tbsp. corn starch

• 1 tsp. vanilla extract

• ¼ cup brown sugar


Oatmeal topping

• 1 ¼ cup quick cooking oats

• ¼ cup all-purpose flour

• ¼ cup brown sugar

• ⅓ cup softened butter

A participation of

Sam Joubert



• Preheat oven to 375°F.

• In a large bowl, combine all the fruit filling ingredients. Set aside.

• In another bowl, combine oats, flour and brown sugar. Add butter and mix. Set aside.

• Pour the fruit filling in a square baking dish with high sides (Pyrex type) and spread evenly.

• Add the oatmeal mix on top and spread evenly.

• Bake in the oven for 45 to 55 minutes, until golden and crisp. Remove from oven and cool for 10 minutes. Serve with vanilla ice cream.