It is rhubarb season here…
and organic strawberries have been on sale at the grocery store…
and I LOVE strawberry rhubarb anything…
so I decided to put a new twist on my Berry Crumble dessert…
and came up with…
Strawberry Rhubarb Crumble
Filling
· 1 pound strawberries, sliced thick
· 3/4 pound rhubarb, cut into ½ inch pieces
· 1/2 cup evaporated can juice (sugar)
· 1/4 cup unbleached all-purpose flour
Crumble Topping
· 3/4 cup unbleached all-purpose flour
· 2/3 cup organic brown sugar
· 6 tablespoons butter, melted
Preheat oven to 350 degrees.
To prepare filling…Combine strawberries and rhubarb in a large bowl. Add flour and sugar. Stir gently to combine. Set aside for 30 minutes.
To prepare crumble topping…Combine flour and brown sugar in a small bowl. Stir with a fork until well mixed. Pour melted butter over top of mixture. Stir with fork until pea size (or a little larger) crumbles form.
Pour berry rhubarb mixture into an 8x8 baking dish. Crumble topping evenly over top. Bake for 35minutes, or until topping is browned and filling is bubbly.
*EDIT: I used Earth Balance Soy Garden in place of butter, as I have a slight dairy allergy
Delicious.
And kiddo approved!
Here is a PRINTABLE version for you to enjoy.
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Have a WONDERFUL weekend!
Jessie
Oh Jessie.....that looks amazing! The last time I had this was about 25 years ago when my grandmother use to make it. I hope all is well and you guys are enjoying your spring/summer!
ReplyDeleteToday is baking day, and I’m going to try this recipe this morning instead of the strawberry rhubarb pie I had planned to make. Can’t wait to taste it!
ReplyDelete