So I made a strawberry-rhubarb crumble and it was tasty.

Monday, June 20, 2011

Mix in a medium bowl:

3T flour (if gluten-free: use any mild flours. Rice, brown rice, or sorghum would be my choices.)

1t cinnamon

Dash of nutmeg

1/c brown sugar, packed

1/c butter or margarine

2 1/2c oats

Combine in the bottom of an un-greased 9×13 casserole dish:

5c rhubarb (cleaned and cubed)

2c strawberries (fresh or frozen; no need to thaw. Also sliced.)

1/c brown sugar, loosely packed

1T cornstarch

2T lemon juice

Sprinkle oatmeal mixture on top, leaving a 1-2″ perimeter for the fruit to boil and bubble and just generally be awesome. Bake at 350F/175C for about a half hour, until golden-brown.

Serve warm or cold (at which point it will essentially taste like heavenly baked oatmeal doused in jam). Pairs well with plain yogourt, and probably ice cream or whipping cream if you have a major sweet tooth. Serves four, but should probably serve eight or more if you’re halfway sane, and stores well in the fridge or freezer.

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4 Responses to “So I made a strawberry-rhubarb crumble and it was tasty.”

  1. Lol, total coincidence, I made strawberry rhubarb cobbler last night! http://piebirdbaking.blogspot.com/2011/06/strawbe
    :D
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  2. [...] I really did enjoy yesterday night’s strawberry-rhubarb crumble, but then I woke up this morning with an obsessive need to use up the rhubarb from the backyard, [...]

  3. Mm, yours looks delish! Is it wrong if I admit I've never been a huge cobbler fan? I have no idea why – love the word, love the concept, but perhaps I just haven't had a fantastic one yet! :p

  4. Haha, it depends on what it is about cobblers that you don't like :D If the biscuity-topping is too…biscuity for you, then I would stick with crisps and crumbles :D I like those, too (mmm, crunchy topping) but sometimes I just can't stomach the idea of all…that…butter… o_O
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