Name: Strawberry and Rhubarb Crumble
Yield: 8 Servings
Ingredients: 3/4 cup all purpose flour; 2/3 cup plus 1/2 cup sugar; Large pinch of salt; 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes; 1/2 cup old-fashioned oats; 1/2 cup husked hazelnuts, toasted, coarsely chopped; 1/2 vanilla bean, split lengthwise; 1 pound strawberries, hulled, halved (about 4 cups); 12 ounces rhubarb (preferably bright red), ends trimmed, stalks cut crosswise into 1/2-inch-thick pieces; Vanilla ice cream

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PATRICIA HEAL

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