Rhubarb is suddenly abundantly in season, and it’s just begging to be put into a pie or a berry crumble. But why fuss with a pie when you can make something so much easier and, in my opinion, more delicious? Crumble is fast, easy and lets you use that other bountiful fruit: strawberries. I got this recipe from a coworker a couple years ago, and it’s been a hit at every gathering I bring it to.
I love how quirky, tart and yet versatile rhubarb is. We didn’t grow any in our garden this year, but a friend told me it’s actually pretty easy to cultivate, so we are going to plant some next year. Do you remember a few months back when I wrote that Mark didn’t want to plant any vegetables? Look how far we’ve come — not only do we have peppers, herbs, tomatoes and zucchini bursting right now, we’re planning on adding rhubarb next year! I’m so proud of him. Maybe I can convince him to do strawberries next year, too?
To make this crumble, start by rinsing and chopping 3 cups of strawberries and 3 cups of rhubarb. This is about one pound of rhubarb, or 4-5 stalks, and about 12 oz. of strawberries (the standard container size). If you’ve never bought rhubarb before — as Mark hadn’t when I sent him to the store for these ingredients — I always say they look like pink celery.
Once you’ve chopped the strawberries and rhubarb into bite-sized pieces, add the 1/2 cup of whole wheat flour and 1 cup of (white) sugar. Combine in a bowl and let them sit for half an hour so the juices draw out and blend.
In the meantime, you can make the topping. I like to do it over low heat on the stove, so the butter can melt in the pan and then you can add the oats and brown sugar and flour.
Once the mixture has come together, set aside off the burner and get ready to assemble your crumble. Preheat the oven to 375 and get out a 9×13 baking dish.
Top with the crumble mixture, spreading out evenly.
Bake for 45 minutes; it will be browned and bubbling. You can serve it warm or cool. I like to serve it warm with a bit of vanilla ice cream on the side!
Strawberry Rhubarb Crumble
- 3 cups each of strawberries and rhubarb
- ½ C flour
- 1 C Sugar
I let those sit together for 30 minutes after mixing. Meanwhile, make the topping.
- 1 C each of butter (yes, that’s two sticks), brown sugar & rolled oats
- 1 ½ C flour
Spread the berry mixture in a glass 9×13 baking dish and top with the crumble. Bake at 375 degrees for 45 minutes. Let cool and serve either warm or cool. I love it with ice cream! I have also used this recipe filling in a pie.
PS: Do you know the difference between cobbler, crumble and crisp?