|Dried apricots||2 Ounce|
|Cold water||1⁄2 Cup (8 tbs)|
|Boiling water||1⁄2 Cup (8 tbs)|
|Dark brown sugar||1⁄2 Cup (8 tbs), firmly packed|
|Ground ginger||1⁄4 Teaspoon|
|Grated nutmeg||1⁄4 Teaspoon|
|Strawberries||12 Ounce, hulled|
|Granulated sugar||1⁄3 Cup (5.33 tbs)|
|All purpose flour||3 Tablespoon|
|Grated lemon rind||1⁄2 Teaspoon|
Preheat the oven to 400 degrees.
For the crumble, combine the dried apricots and the cold water in a small saucepan and bring to a boil over medium heat.
Cover, reduce the heat to low, and simmer for 20 minutes.
Remove from the heat and pour into the bowl of a food processor or blender.
Add the boiling water and puree until smooth. (You should have about 3 tablespoons apricot puree.)
Combine the remaining dry ingredients in a bowl and mix thor-oughly.
Add the apricot puree and mix with a fork to the texture of coarse meal.
For the filling, trim the rhubarb and cut it into 14 inch chunks.
Put the chunks into a 1-quart casserole or an 8 by 8 inch nonstick baking pan.
Cut the strawberries in half and add to the rhubarb.
Add the sugar, flour, and lemon rind and mix thoroughly with a spatula.
Sprinkle the crumble over the fruit filling and bake for 25 to 30 minutes, until the top is browned and the edges are bubbly.
Re-move from the oven and let sit for 10 minutes before serving.