A kiwi classic crumble made with fresh strawberries and rhubarb...but smoking the fruit will give it a completely unique taste.
2½ cups Strawberries, cleaned, hulled and sliced
2½ cups Rhubarb, sliced
1 cup White Sugar
1 cup Butter, softened
1¼ cups Flour
1½ cups Rolled Oats
Place the strawberries and rhubarb in a disposable foil lasagna pan. Place pan on a smoker rack. Set your Smoker to 94°C.
Smoke the strawberries and rhubarb for 45 minutes. Remove from smoker.
Put the strawberries and rhubarb into a baking dish. Sprinkle white sugar and use a spoon to stir the sugar evenly throughout the strawberry and rhubarb. Make sure that the fruit is an even layer on the bottom of the baking dish.
Preheat your oven to 175°C.
In a large bowl, mix together the butter, sugar, flour and rolled oats until crumbly. Spread crumb mixture evenly on top of the fruit.
Bake the crumble for 45 minutes. The fruit mixture should be bubbly along the sides. Enjoy