If you've got some lovely bunches of rhubarb growing in your backyard and you're not quite sure what to do with it...make this! I've always loved the strawberry-rhubarb combo - kind-of tart, kind-of sweet and it always goes so well with creamy vanilla ice cream for dessert or vanilla yogurt for breakfast. I've been making crumbles for a long time - usually I just throw them together without much thought. I tend to just add whatever I've got on hand to the topping (pecans, almonds, coconut...) This time I put a bit more thought into it - I paid attention to what/how much I was using so I could share my recipe with you!
We don't have rhubarb growing in our little garden, so we picked up a bunch at the farmer's market last weekend. We did some shopping afterwards and in one of the shops a guy told us a funny story when he saw it sticking out of my shopping bag. He had rhubarb growing way back in the corner of his yard, and he was really looking forward to having it in a crumble. Finally he went out to pick it - and it was allllll gone! He went next door and knocked on his elderly neighbours door to ask if they had his rhubarb. The old man looked confused, but the next day the guy found a pretty little bundle of rhubarb on his front step - I guess the old lady next door had picked it - then she found out her neighbours knew about their rhubarb too :)
Strawberry Rhubarb Filling
- 4 cups chopped rhubarb (about 5 stalks)
- 3 cups strawberries, culled & chopped if necessary
- 1/2 cup sugar
- 3 tbsp cornstarch
- juice from 1/2 lemon
- Crumble Topping
- 1 cup flour
- 1 cup rolled oats
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup melted butter
Preheat the oven to 350F. Dump the rhubarb and strawberries into a baking dish or casserole dish (the one I used was about 6"x12"). Add the sugar and cornstarch and stir it all together. Squeeze 1/2 lemon on top, then stir around again. Set the filling aside then prepare the topping.
In a large bowl stir the flour, rolled oats, baking powder and salt together. Pour the melted butter over top, then mix with your hands until both large and small clumps form. Sprinkle the topping over the filling, leaving some pieces larger (marble-sized).
Put the baking dish onto a rimmed baking sheet (just in case it bubbles over a bit) and bake for about 45 minutes. You'll know it's done when you can see the filling bubbling and the topping looks nicely browned. Allow it to cool for at least 30 minutes before serving.