Strawberry-Rhubarb Hazelnut Crumble

I'm a little uneasy around rhubarb. Its crunchy long stalks (which resemble red celery) are extremely tart and its leafy greens are toxic. Definitely not something I'd reach for when I've got the munchies. I learned on Wikipedia that while rhubarb is technically a vegetable, a court in New York ruled that it would be considered a fruit. (I didn't know the U.S. justice system could do that. How come we've never gotten around to re-classifying the tomato? It would make a much better vegetable.) 

But whoever had the idea to bake it into a dessert was onto something. Rhubarb becomes more than edible with the help of juicy ripe strawberries and a whole lotta sugar. A buttery hazelnut crumb topping and scoop of vanilla bean ice cream don't hurt either. I realized after making this recipe that it's very similar to one I posted last year that combines strawberries, rhubarb, and walnuts in a crisp. Two delicious uses for this formerly unlovable spring produce.

Strawberry-Rhubarb Hazelnut Crumble

INGREDIENTS
Crumble:
3/4 cup all-purpose flour
2/3 cup sugar
large pinch salt
6 Tbsp. cold unsalted butter, diced
1/2 cup old-fashioned oats
1/2 cup hazelnuts, husked, toasted, and chopped

Filling:
1/2 cup sugar
1/2 vanilla bean, split lengthwise
1 lb. strawberries, stemmed and quartered
12 oz. rhubarb, ends trimmed and chopped

vanilla bean ice cream, for serving

DIRECTIONS
1. Preheat oven to 375 F. Butter an 11x7 (I fit mine into an 8x8) baking dish.

2. To make the crumble, in a medium bowl whisk to combine flour, sugar, and salt. Add diced butter and  rub with your fingertips until the mixture sticks together in clumps. Mix in the oats and nuts. Refrigerate until ready to use.

3. To make the filling, whisk to combine sugar and seeds scraped from half a vanilla bean in a large bowl. Add strawberries and rhubarb and toss to coat. Pour filling into the prepared baking dish. Sprinkle with the crumb topping.

4. Bake in preheated oven for about 45 minutes, until the filling is bubbling and the topping is golden brown (cover with foil partway through cooking if the top is browning too fast). Let cool 15 minutes. Serve warm with a scoop of vanilla bean ice cream.

Serves 6.

(Adapted from Bon Appetit)