I’ve always been a sucker for a good crumble. It’s like pie, but takes WAY less time and skill to make.
It’s a perfect “throw it together and chuck it into the oven” recipe.
Strawberries are almost in season – I’ve got little green fruit hanging from my June-bearing plants in the garden – and this means that some beautiful jams and crumbles are coming our way.
Rhubarb is currently in season (the green thumb types are telling me), but I couldn’t get my act together to get a plant into the earth, so this rhubarb came home from the store along with the strawberries. Next year, people – next year I will have rhubarb from my own little patch of dirt.
And Mr. Suburble will turn his nose up at it and say, “Ugh, Rhubarb?!?”
And I will say, “Yes. Rhubarb. It is delicious. Didn’t you ever walk around the backyard with a stalk of rhubarb and a cup of sugar and just rot your teeth right out with the tart deliciousness?”
He didn’t, but I did. So strawberry rhubarb crumble is not only tasty, but it’s also delicious with the memories of my childhood.
I like LOTS of crumble on top – it’s probably a texture thing. You can adjust the amount to your liking.
Ingredients
- 1 cup brown sugar
- 3 tablespoons flour
- 4 cups sliced hulled fresh strawberries
- 2 cups diced rhubarb
- Crumble
- 1 1/2 cups flour
- 1 cup large flaked oats
- 1 cup brown sugar
- 1 cup butter
Instructions
- Preheat oven to 375 degrees
- In a bowl, combine strawberries, brown sugar, rhubarb and flour - toss until the sugar is dissolved and the fruit is slightly syrupy
- Place in a 9X9 baking dish
- In a separate bowl, combine flour, oats, sugar, and butter.
- Mix ingredients together until crumbly (you may want to use a pastry cutter)
- Sprinkle crumble on top of fruit in baking dish
- Bake for 45 minutes - let cool for 10 minutes
- Serve with whipped cream, ice cream, or on its own!
When Lila ate this tonight, she exclaimed, “This is delicious pie, Mom!”
And I agreed with her. I don’t use quite as much rhubarb as other recipes call for, because I like the sweet to be a bit stronger than the tanginess.
I also like to be a bit heavy handed with the whipped cream. I figure if I’m making this “cheater pie”, I can at least fire up the mixer to make a bit of homemade whipped cream.
I can’t wait until our own little bed of plants starts to produce! It will be strawberry madness around here.
