I love spring. Not only are the birds singing, the flowers blooming and the sun shining, but foods much missed over the winter are making a comeback. And the very best thing, in my mind, is the reappearance of strawberries and rhubarb – one of my favorite combos.
So this evening I decided to make an easy dessert. A simple crumble that has just enough good things in it to make it seem nearly like health food.
Strawberry Rhubarb Crumble
1 pint organic strawberries – sliced
3 large stalks of fresh rhubarb – sliced
1/4 c sugar, approximately
1/3 c whole wheat flour
1/3 c rolled oats
1/4 c brown sugar
1/4 c what germ
1/2 tsp salt
4 TBSP butter
I like to cook my rhubarb and strawberries before making something like this. The primary reason is to avoid over sweetening, or worse under sweetening, your filling. If you cook them together with the sugar on the stove top first, just until they soften, you can gauge whether or not you need to add more sugar before the final baking.
Once this has been done, go ahead and mix up your crumble topping. Place the flour, sugar, salt, oats and wheat germ in a bowl and whisk until well mixed. Using a pastry blender, add the butter and mix until you get a coarse crumb.
Pour the strawberry and rhubarb mixture into an 8×4 bread pan and cover with the crumble topping. Bake at 350 degrees until the filling bubbles and the topping mixture just begins to brown. Serve warm with vanilla ice cream and enjoy!