Rhubarb is one of those foods that people usually love or hate. I grew up eating it raw, straight out of the garden. I know. A little extreme, seeing as most people pair it with a sweet fruit in a baking dish, but we enjoyed the straight up version just as well. We’d use a paring knife to peel the fibrous skin off the outside and then we’d dip it into a sprinkling of salt on a plate. It was juicy, crunchy, mouth puckering goodness. It was a routine my mom and I had, so as you can imagine I have a special fondness for this tart treat.
Every time Spring rolls around I start thinking about rhubarb…I know, the life of a foodie, right? I don’t have a garden with this lovely plant anymore, so I headed straight to the co-op. Sure enough they had some beautiful stalks ready to go. I was going to be meeting up with Laura for some blogging fun and thought a strawberry rhubarb crumble would be a great spring treat for our get together.
1 stick plus 2 tbsp. melted butter
3 cups quartered fresh strawberries
1 heaping cup rhubarb, peeled and cut into ¼ inch slices
½ cup pure maple syrup
1 heaping cup rolled oats
½ cup brown sugar or sucant
½ cup flour
Preheat your oven to 375°. I used a 9 inch round ceramic pie dish to bake this and the ingredients fit perfectly into it. You’ll want to grease your bake dish with the 2 tbsp. melted butter and then toss your cut up strawberries and rhubarb into the dish. Drizzle your fruit with the maple syrup and set aside while you get your crunchy oat topping ready to go. In a small mixing bowl, add the remainder of your ingredients. Your stick of melted butter should be mixed evenly into the oats, sugar, and flour. It will resemble a dry, crumbly topping. Once ready, pour evenly on to your strawberry rhubarb mix and bake uncovered in the oven for about 30-35 minutes.
When your crumble is done it will be golden brown and the fruit will be bubbly and roasted. We served ours with a scoop of vanilla ice cream. I have to say, you really should serve it with ice cream to get the full affect. This treat is sweet, tart, creamy, and crunchy…a whole flavor explosion with every bite. We dug right into our dish straight from the oven, but it probably would have been best to let it cool just a bit so the liquid can thicken up a bit. The strawberries made it a little juicy, which actually was great seeing that it created a “sauce” for the ice cream. I may explore next time with using a little arrowroot to thicken it up just a little more. If you plan on having any left over, be sure to throw it back in the oven before serving so the crumble can crunch up again. Also, make sure to read your labels! We were spoofed by a local ice cream company and found carrageenan on their ingredient list! We couldn’t believe our eyes!
I hope you enjoy this tasty Spring treat! What to you use your rhubarb in? I’m looking forward to using it in more dishes.