If you’re like me you’ve been stalking the produce section of your local Whole Foods, Publix, Sprouts and Kroger the last week – doing a steady rotation of in-house visits and phone calls waiting for the first sight of them. Well, folks, a quick scan of the Whole Foods section on Saturday proved fruitful and we scored a few stalks!
But, if you’ve never cooked with rhubarb, this is an easy entry into rhubarb.
I found a recipe 10+ years ago for a Strawberry Rhubarb Crumble that I’ve use every season. I should probably venture out and make something else, but honestly, when something is so good, why mess with it? I make the recipe by memory these days, and honestly don’t recall where I got the originally from…so apologies for not being able to properly credit the author.
STRAWBERRY RHUBARB CRUMBLE
Crust/Topping:
2 cups flour
1 1/2 cup brown sugar
1 1/2 cup oatmeal
1 cup room temperature butter
Mix together in a bowl.
Filling:
1 1/2 cups chopped rhubarb
1 1/2 cups sliced strawberries
1 2/3 cups sugar
2 1/2 tbsp cornstarch
2 1/2 cups water
2 tsp vanilla
- Combine crust ingredients, press 1/2 of mixture into greased 9×13 pan.
- Chop rhubarb and strawberries and layer on top of crust mixture.
- Bring water to a boil. Stir together sugar and cornstarch and slowly pour into water.
- Turn stove off.
- Add vanilla.
- Stir water until thickens. (Depending on time – I sometimes will put it in the fridge to speed up the process.)
- Once thickened, pour over strawberries and rhubarb.
- Top with remaining 1/2 of topping mixture.
- Bake at 350 for 45 minutes.
- Serve hot over vanilla ice cream.
This recipe plates well in a standard bowl or ramekins. I prepped some servings to drop off at some local friends and my brother and sister-in-law, alongside a tiny pint of vanilla ice cream. Baking for others always brings me joy and this dessert is the perfect recipe to share. It’s decadent, sweet, tangy, and conjures up all the spring feels!
Enjoy!
Amanda Funk
A Scandalous Grace 