Monday, June 15, 2009
Rhubarb & Strawberry Crumble
A few weeks ago, I bought a half-flat of strawberries (I love spring) with grand things in mind. I was thinking jam, freezer jam, pie, strawberry-topped french toast, perhaps an attempt at homemade turnovers (never mind that I only had half a flat and not an entire pallet), but as is usually the case with strawberries, by the time I was ready to begin my culinary escapades 36 hours later, they had almost all been devoured, because really, what better way is there to eat strawberries than fresh out of your hand? I was, however, able to steal a pint from my husband and daughter. Soon thereafter I stumbled upon this recipe from EatingWell.com, and it just so happened that I had some rhubarb in my freezer. It appeared we were in business.
Aside: If you've never had it before, don't be afraid of rhubarb. Think of it as a strawberry's tart little friend. The two were made for each other, I'm pretty sure of it.
Rhubarb & Strawberry Crumble from EatingWell.com
(Did I mention that I got this recipe on EatingWell.com and didn't create it myself? I did? Oh, good.)
For the filling:
1 pound rhubarb, trimmed and cut into 1/2-inch pieces (4 cups)
1 pint strawberries, hulled and quartered
1/2 cup granulated sugar
2 tablespoons all-purpose flour
For the crumble topping:
1/2 cup rolled oats
1/2 cup all-purpose flour
1/2 cup packed light brown sugar
1 tablespoon butter, softened
1 tablespoon canola oil
1 tablespoon cranberry or apple juice
Preheat oven to 375 F.
In a large bowl, mix ingredients for filling. Transfer the mixture to a shallow 1.5 quart baking dish or deep-dish 9-inch pie plate, pressing down on the fruit to form an even layer.
In a separate bowl, combine oats, 1/2 cup flour, brown sugar, butter and oil. work the ingredients with a fork or your fingers until mixture is crumbly. Stir in the juice until the mixture is evenly moistened.
Distribute topping evenly over the fruit. Bake until the fruit is bubbling and the topping is golden, 35 to 40 minutes.