Strawberry Rhubarb Crumble
Delicious, easy, and oh-so-rhubarby. Adapted from Moosewood Cookbook’s recipe. Eaten before there was time (or, perhaps more accurately, thought) to photograph it properly.
And with mindblowingly good ice cream? Unbelievable.
To make the crumble, clean and chop 4-5 large stalks of rhubarb and 3+ cups strawberries. Mix the two fruits together in a 9 x 9 baking dish, and sprinkle with sugar. To make the crumb topping, mix together 1 and 1/4 cups oats, a cup of flour, 1/4 cup brown sugar, a teaspoon of cinnamon, a pinch of ginger, and a teaspoon of salt. Using a fork, slice into the flour-oat mixture 1/3 cup of butter until it’s evenly dispersed in the mixture, making tiny crumbs of delicious butterballs.
Bake at 350 for 35 – 40 minutes. Eat it warm, eat it cold, eat it with a spoon when it’s two days old.