1 1/2 Cups of sliced rhubarb 

1 3/4 cups of whole strawberries, fresh or frozen and thawed 

2 1/2 teaspoons lemon juice 

5 tablespoons sugar

3 teaspoons flour 

1/4 teaspoon nutmeg 

Crumble Topping 

1/2 cup flour 

1/3 cup brown sugar

1/4 teaspoon cinnamon 

Pinch of salt 

1/2 cube cold butter sliced 

3 tablespoons old fashioned rolled oats 


Preheat the oven to 375

First make the filling: Combine the rhubarb and strawberries in a saucepan and cook for 5 minutes over medium heat. Sprinkle lemon juice. Stir together the sugar, and nutmeg. Distribute over the fruit, stir and reduce the heat to medium - low. Cook, stirring often to prevent sticking. Only cook for 5-10 mins. Set aside and let cool. 

Crumble topping: Place the flour, brown sugar, cinnamon, salt, and butter (everything except the oats) in a food processor. Pulse for a few times. Do not over processor. Next add the oats and mix by hand or pulse very little in food processor. 

Now butter a 9" glass pie pan or cast iron pan, add fruit filling (can be done with blackberries or apples as well). Last sprinkle a few dots of butter on top of fruit and then layer crumble topping over fruit.  

Bake at 375 for 30-40 minutes.

Serve hot and enjoy with whipping cream or ice cream. 

The perfect desert for when friends are over! 

* Recipe inspiration from "With Love and Butter" by Holly Bower 

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