Strawberry Rhubarb Crumble

David and I stopped by the grocery store to stock up for the week the other day. I was passing through the produce section and scanning all the different fruits and vegetables, when the rhubarb caught my eye. I have been wanting to make a Strawberry Rhubarb Crumble for a really long time, but it hasn't been in season. I grew up with my mom making this recipe for us and I have always really loved it, so you can understand why I was excited. It came out great, just like my mom's. I read an article in my, Cooking Light magazine, about freezing rhubarb which I would love to try since it isn't available year round. Anyways, this is sooo good!

Strawberry Rhubarb Crumble
Source: Mom

Ingredients:

Crust:
1/2 cup of sugar
6 oz of butter
2 cups of flour

Filling:
2 pounds of Rhubarb, or 3 stalks
1 large container of strawberries
1/2 cup of flour
1 cup of sugar
1/2 cup of light corn syrup
1 Tbls butter

Directions:

Preheat oven to 425 degrees.

Crumble Crust:
Combine all ingredients in mixer and mix on low till crumbly. Use about 1/3 to 1/2 of the mixture to cover the bottom of a deep pie dish. Place remainging mixture to the side for the top.

Filling:
Clean and cut rhubarb and strawberries into small pieces. Toss with 1/2 cup flour and pour into pie dish. In a small saucepan, mix sugar and corn syrup; stirring constantly bringing the mixture to a boil over moderate heat. Pour this syrup over the rhubarb and dot the top with the butter cut into bits. Sprinkle remaining crumble crust over the top of pie. Bake for 25 minutes or until crust is golden brown.