Saturday, June 2, 2012

Strawberry Rhubarb Crumble



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…


post 1

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 


post 2


strawberry rhubarb crumble
Delicious.

post 7

And kiddo approved!

post 8


gabe


strawberry rhubarb 5
Here is a PRINTABLE version for you to enjoy.
You can also follow me on Facebook to get daily updates, my grocery lists, pictures, and my random thoughts (and sometimes they are VERY random…haha!).

Have a WONDERFUL weekend!

Jessie

1 comment:

  1. 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!

    ReplyDelete