Rhubarb-Strawberry Crumble

As to strawberries, I'm still sticking to the regimen of eating 500 g a day and plain (in Dutch: uit het vuistje). Exception: last night. I put 100 g of strawberries in a rhubarb crumble. Good call to add strawberries, as it turned out. The recipe from Taty is quite frugal.

Rhubarb-Strawberry Crumble

500g fruit: e.g. rhubarb and a handful of strawberries
100 g bread crumbs
100 g oat meal flakes
40 g butter
70 g unrefined sugar
125 g white cheese, cottage cheese or ricotta, drained
2 tablespoons ground nuts

Preheat the oven at180 °C.

Wash and cut the fruit, put it at the bottom of a buttered cake tin or tart form.

Mix bread crumbs, oat meal flakes with butter and sugar, until you reach the consistency of wet beach sand. Add the cottage cheese and the nuts. Put this mixture on top of the fruit.

Bake for 25 minutes.

Note: good, but on account of the bread crumbs a bit frugal. A random guinea pig liked it, but next time I'll add something else instead of the crumbs. I did add all the sugar (muscovado, from dried fruit) contrary to my wont, on account of the very sour rhubarb. Good idea to add (sweet) strawberries as extra natural sweetness.