I love rhubarb. As soon as it appears in my local produce store or farmers market I buy it. Having grown up on the country side with an abundance of this vegetable available I do not want to miss it.
One of the first things I used rhubarb for this spring were my basic muffins. I added small rhubarb cubes and walnut crumbs and used vanilla flavouring to complement the tangy taste of the rhubarb. I baked those for my neighbour Julia and her family after she gave birth to little Monty.
A fantastic dessert I recently tried was strawberry rhubarb galettes from my favourite cookbook author Lucy Waverman posted in the Globe and Mail. Unfortunately my crust flattened down a bit. I have to try those again.
Much easier than galettes is a strawberry rhubarb pie as it sits in a pan.
Last night I opted for a rhubarb strawberry crumble as dessert. Here is the recipe that my dear friend Alison shared with me years ago when I had no idea about great American recipes yet. Alison is a great baker and has always some treats ready for her family and friends.
Strawberry Rhubarb Crumble
for the crumbs
- 1 cup quick oats
- 1 cup flour
- 1/4 cup brown sugar
- 1/2 cup butter
for the fruit layer
- 3 cups rhubarb cubes
- 1 cup strawberry cubes
- 1/4 cup white sugar
- vanilla extract or vanilla sugar
Mix oats, flour, sugar and cinnamon. Add not completely melted butter and form crumbs. Mix all ingredients for the fruit layer.
Grease a 6×9 inch baking pan, add the fruit layer, top with the crumbs. Bake at 400˚F for 30-40min. Let cool off a bit and serve with vanilla ice cream.
The feature photo originates from La Grande’s Farmersmarket photostream on Flickr.