Friday, July 4, 2014
Recipe: Strawberry Rhubarb Crumble
I look forward to making this dessert every summer. I troll the farmer's markets carefully, always on the prowl for bright red rhubarb stalks that my grocery store never carries. I can usually spot one or two stands at the market who offer it, and usually the rhubarb is right next to the bright red, plump, and juicy strawberries that nature intended it to go with.
Okay, maybe this recipe isn't inspired by the heavens, but it's pretty close to perfect - and the fact that I can only have it a handful of times each summer just makes it all the sweeter!
3/4 cup of flour
2/3 cup of sugar, plus 1/2 cup
large pinch of salt
6 tbsps unsalted butter
1/2 cup old fashioned oats
1/2 cup coarsely chopped almonds or walnuts
1/2 tsp vanilla extract
1 pound of strawberries, hulled and quartered (about 3.5 cups)
12 ounces of rhubarb, ends trimmed, chopped
In a mixing bowl, combine the flour, 2/3 cup of sugar, and salt. Add the butter to the mixture, blending in with your fingertips until the mixture is clumpy. Mix in the oats and nuts.
Preheat the oven to 375.
In a separate mixing bowl, add the remaining 1/2 cup of sugar and vanilla extract. Mix well. Add the strawberries and rhubarb and toss to coat with the sugar mixture.
Scrape the fruit into your baking dish until it covers the bottom evenly. Sprinkle the oat topping evenly on top.
Bake until the filling bubbles up and over the oat topping, about 45 minutes.
Let cool for 15 minutes. Serve with ice cream.