FRESH FROM THE FARM: STRAWBERRY RHUBARB CRUMBLE


Ahhh, CSA season is upon us and the gorgeous abundance of spring is about to hit full swing. One of first signs of the season are the beautiful red stalks of rhubarb that all of my new CSA members always ask, what is this? What do I do with it?

According to our friends at the Huffington Post: “Rhubarb is technically a vegetable, but is legally considered a fruit. In 1947 a New York court declared rhubarb a fruit because it’s most often cooked as one in the United States.” It is sold by the stalk, like celery, and is known for it’s “bone-chilling” tartness. Often paired with a spring favorite, strawberries, for balance and is truly nature’s sweet tart!

A strawberry rhubarb pie is probably the most popular preparation, but I’m super lazy and don’t particularly love to bake. So, the simple crumble recipe is my go to for everything “pie” with much, much less effort.

My son is allergic to dairy, so my recipe is a dairy free version. However, you can simply replace the vegan butter with regular butter or margarine if you prefer the real deal.

Strawberry-Rhubarb Crumble

Serves 8

Filling:
6 medium stalks rhubarb, cut into 1/2-inch pieces
2 cups strawberries, hulled and halved lengthwise
1/2 cup sugar

Topping:
1 cup all-purpose flour
1/2 cup old-fashioned rolled oats
1/3 cup sugar
1/3 cup  firmly packed golden brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup vegan buttery spread, melted (we use Smart Balance) You can also use regular butter

Directions:
Preheat to 350 degrees F.

In a large bowl, stir together the rhubarb, strawberries and sugar until well mixed. Pour into a glass or ceramic pie dish, and set aside.

In a large bowl, stir together the flour, rolled oats, sugars, cinnamon and salt until well blended. Stir in the melted vegan butter or butter with a fork or wooden spoon until you have chunky lumps of evenly mixed crumbles.

Spoon the crumb mixture over the filling.

Bake the crisp for about 35-40 minutes.

Let cool for 10 minutes. Serve warm with a scoop of vanilla coconut milk ice cream for our vegan and non-dairy friends. If you love the real deal, go for the good stuff!

For the record, when you’re the mom, you can totally have leftovers for breakfast! My favorite combo is Strawberry Rhubarb Crumble + Breakfast Sausage + Haagendaz
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