Sunday, May 17, 2009

Strawberry Rhubarb Crumble

I love rhubarb, as a kid we'd eat the super sour stalks dipped in a shot glass full of sugar. The rhubarb and strawberry combo is a pretty perfect. This crumble was my contribution to the dinner we made for Ron's family for mothers day.

I got the recipe from Smitten Kitchen - I guess the addition of baking soda is supposed to bulk up the topping and make it more like a crisp but I'm not sure it worked. I can't imagine that has anything to do with the fact that I lost the lid to my baking soda and it's sitting in my cabinet wide open - oops.

The filling was just strawberries, rhubarb, sugar, lemon juice and cornstarch.

The topping of brown sugar, sugar, butter, flour and baking soda turned crispy and golden brown in the oven.

This was tasty and perfectly tart and sweet but I think I'm a crisp kind of girl. I like some oats in my topping.

Oh - and speaking of strawberries check this out!

Our strawberry plant has a few perfectly ripe strawberries on it. They're tiny but really sweet - and better than anything we could buy at the store because we grew them ourselves!


The Camouflage Chef said...


Mom said...

I made this yesterday, too. My recipe had coconut, oats and chopped nuts in the crumble, and half was pressed in the bottom of the pan. Deliciously warm on a cold spring day..

Erika said...

This is one of Nate's favorites! I do miss dipping rhubard in the shot glass full of sugar though...maybe when we are home in June we will have to do it for old times sake!

Mom said...

I don't remember letting you guys do that - it must of been Babcia! said...

Probably Babcia - we had that for dessert after our cheese sandwiches from the toaster oven and few episodes of her "stories"!

Oh and Eri for real old times sake we should prbably steal the rhubarb.

Mom said...

See, Sara, you DO have some childhood memories!