Strawberry Rhubarb Crumble

Growing up my grandmother always had rhubarb plants growing in her garden and when she moved into her condo she would continue to harvest rhubarb from family and friends. My husband shares my Nana’s enthusiasium for rhubarb plants and over the past six years the two plants we inherited with our house have expanded to four and yet never once have we harvested our plants.

This weekend that all changed!  I plucked 8 or so thin to medium stems from the garden and turned them into an easy and delicious Strawberry Rhubarb Crumble.

As the season progresses I am going to continue to harvest my rhubarb plants to share with family and friends (including a special package for my Nana), and create a small freezer stash for our selves. I think I see some rhubarb muffins in our future and maybe some stewed rhubarb for Miss M.

Here are the two things my Nana taught me about harvesting rhubarb:

1. Harvest rhubarb while its still tender, think the size of celery stalks, and
2. Do not over harvest the plant, make sure that plant still has a number of stalks for regrowth.

Ingredients

• 1 lb Strawberries
• 1 lb Rhubarb (about 2 cups)
• 1/4 cup white sugar
• 1 tsp corn starch
• 1 tsp Lemon juice and zest
• 1 tsp vanilla

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Crumble Topping

• 3/4 cups oats (gluten free)
• 3/4 cup flour of your choice (I use gluten free oat flour)
• 1/4 cup brown sugar
• 1 stick butter (1/2 cup)
• 1 tsp cinnamon
• 1/2 tsp salt

Directions

1. Preheat oven to 350 degrees.
2. Wash and dice strawberries and rhubarb.
3. Add white sugar, corn starch, vanilla, lemon juice and zest to the strawberry rhubarb mix, toss and place in baking dish.
4. Combine oats, gluten free flour, brown sugar, cinnamon, salt and stir together.
5. Cut in butter.
6. Sprinkle crumble top onto base.
7. Bake for 45-50 minutes or until golden brown on top.