It’s been months since I baked a dessert. That is no exaggeration and Dr. White has got to be tired of eating store bought cookies. The original plan was to bake a strawberry rhubarb pie. I asked my mother-in-law for a recipe and she obliged. Her pie recipe originates from Canada and has been around for years. I spent a better part of last week psyching myself up by chanting I think I can, I think I can. Since I am not a very good baker, making a pie crust from scratch is daunting. Makes me laugh just thinking about it. In the end, I wanted to be realistic and let’s face it, a crumble is more my speed, read easy.
My new goal is use ingredients that are “in-season”. I found this fruit and vegetable chart that has been useful in achieving this goal. A big thanks to Nicole from My Karma Kitchen for giving me her recipe. I made some slight modifications and this is what I came up with.
Strawberry Rhubarb Crumble
Prep Time: 20 minutes
Cooking Time: 40 minutes
1 lemon, juiced
1/2 cup granulated sugar
3 T. cornstarch
1 tsp. honey
1 tsp. vanilla extract
1 1/2 cups rhubarb, chopped in 1/2 inch pieces
1 quart strawberries, hulled and quartered
1 cup flour
1/2 cups rolled oats
handful of sliced almonds
6 T. brown sugar
zest of 1 lemon
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1 stick unsalted butter, melted
- Preheat oven to 375 degrees.
- Using a medium sized pot, fill with water and bring to boil.
- Turn off heat and add rhubarb pieces.
- Mix all filling ingredients together with the exception of the rhubarb and strawberries, set aside.
- Mix all crumb topping ingredients together, set aside.
- Remove rhubarb from hot water and gently fold into the filling mixture along with strawberries.
- Grease 6 ramekins.
- Evenly add filling mixture.
- Evenly add crumb topping.
- Place ramekins on baking sheet and bake for 40 minutes.
- Adding rhubarb to hot water, removes it’s bitterness. (tip from my mother-in-law, Queen of baking!)
- The definition of hull still baffles me. Yes, I admit I looked up the definition. In laments terms, cut off the tops of the strawberries and quarter.
- I had leftover crumb topping and next time, will add a small amount to the bottom of each ramekin before the filling goes in.
- If you prefer to skip individual servings, use a pie pan instead.
- The crumb topping should be golden brown and the filling bubbling. If you find this is not the case, bake for an additional 10 minutes.
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