Monday, June 25, 2012

Belated food on friday: Strawberry rhubarb summer crumble

I hope everyone had a wonderful weekend.  Mine was truly wonderful and full of peaceful summer moments.  I wanted to post this on Friday, but when I uploaded the pics from my camera to my computer they were mysteriously missing!  Not just these but a whole bunch of pictures that I took last week (during a crazy cooking craze).  Imagine my disappointment.  Luckily, my awesome better half is much more computer literate than I am and was able to find them for me today.  

There is a "pick your own" strawberry stand on my way home from work on Tuesdays and Wednesdays.  A few weeks ago, I made a little promise to myself to buy strawberries every week from now until they stop selling them.  Last week, I came home with a huge basket of strawberries (which tasted like sunshine!) and a basket of raspberries.  The former I made into a simply delicious and summery strawberry rhubarb crumble (and the latter, you will find out more about soon).  I had never used or eaten rhubarb and I was super impressed--it's really delicious! 

I made this referencing several recipes, which I have noted below.  The ground almond (almond meal?) is the real secret ingredient, so be sure not to leave it out!  

Strawberry Rhubarb Summer Crumble

For the filling
Adapted from Smitten Kitchen and My New Roots

500 g or one large basket ripe strawberries, quartered
3-4 large stalks of rhubarb, sliced
1/2 cup demerara sugar
1 tablespoon lemon juice
1/4 of a teaspoon salt
2 tablespoons whole grain flour
1 1/2 teaspoons cinnamon
1/2 teaspoon ginger

Mix all ingredients together in a large bowl.  Pour into a baking dish.

For the topping
Adapted from My New Roots

1 cup rolled oats
1/4 cup maple syrup
1/4 cup cold cut yogurt butter
1/4 cup almond meal
1 1/2 teaspoons cinnamon
pinch of salt

Combine rolled oats, syrup, almond meal, cinnamon and salt.  Add in butter until the texture is crumbly.    Add over fruit.  You can also add a sprinkling of raw sugar on top.  Bake at 350 (175 C) for 25 minutes.



Anonymous said...

Crumbles are my favorite dessert!! I've been having so much strawberry-rhubarb crumble lately :D

James said...

Oh my gosh, I was so surprised how delicious those two things taste together. Can't believe I went 25 years not knowing about it.