dessert · Grow Your Own Way · Holidays · kid-friendly · Recipes

Strawberry Rhubarb Crumble

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.

7a33792314df2ffe00b357f596735753I 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

INGREDIENTS

  • 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.

Crumble topping:

  • 1 C each of butter (yes, that’s two sticks), brown sugar & rolled oats
  • 1 ½ C flour

DIRECTIONS

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?

 

Recipes

Brown Sugar Kielbasa

I’m letting you in on my secret go-to potluck dish: Brown Sugar Kielbasa, a crowd pleasing recipe that only has two ingredients and cooks all by itself in the slow cooker while you’re at work. The only downside is that it’s not vegetarian, but it sure does feed a bunch of people with very little effort! I bring this to every Super Bowl party, baby shower, and potluck around, and everyone always asks for the recipe after.

Copy of SPRING FETTUCCINE

All you need for ingredients is 3 packages kielbasa, any variety — I use turkey, because it’s a little less fatty and greasy — and 1 package (1 lb.) of dark brown sugar (light brown sugar is OK if dark is unavailable). 

You want a rough ratio of two or three packages kielbasa to one package sugar, but this recipe is flexible enough that you can add or subtract a kielbasa link and it’ll turn out fine. The sugar cooks over either low or high heat until it forms a liquid sauce. 

To cook it, slice the kielbasa into quarter-size pieces and place them in the slow cooker, then pour the entire box of sugar on top of the kielbasa, and stir quickly to combine.

Cover and cook on low for 5 hours (or on high for 2 1/2 hours). It will look very, very dark when it’s done. And that’s it! Ready to serve warm.

Set it overnight or while you’re at work, and when you get home you can take your slow cooker directly to the potluck or party. You’ll have perfectly cooked kielbasa chunks swimming in a sweet, syrupy brown sugar sauce.

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Variations work very well with this recipe — mustard, onions, green peppers, fruit preserves, canned fruit, jelly, beans, bacon, garlic and chilli are all great additions here. Just read the comments below for even more inspiration! I think my favorite reader suggested change is to add in some ginger beer. How good does that sound? If you make tasty modification, don’t forget to share them!

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