After making jam I still had several pints left, so I ad libbed a strawberry rhubarb crumble, and I thought I'd share the recipe.
5 rhubarb stalks
2 pints of strawberries
1 1/2 cups sugar
1/4 cup flour
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon clove
For the crumble:
3/4 cup flour
1/3 cup butter, lukewarm
2 tablespoons brown sugar
1 teaspoon cinnamon
a dash each of nutmeg and clove
Preheat the oven to 350 degrees.
Cut both the strawberries and rhubarb into bite sized pieces and combine both in a medium size bowl.
Mix in the sugar, flour, cinnamon, nutmeg and clove.
Place mixture into a 9x9 ungreased baking dish.
For the crumble combine the flour, butter, brown sugar, cinnamon, nutmeg and clove in a small mixing bowl, and mix until it has a crumbly texture.
Sprinkle the crumble mixture over the strawberry and rhubarb.
Bake the crumble for 40 to 50 minutes, until the topping has become golden brown and the juices are bubbling.