Strawberry Rhubarb Crumble

by margarkolb

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. 

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And with mindblowingly good ice cream? Unbelievable. 

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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. 

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