Sunday, July 1, 2012

'Tis the Season for Strawberry Rhubarb Crumble

Strawberry Rhubarb Crumble

Has anyone else noticed that it's been getting easier to cook delicious food lately? This happens every year and yet somehow I always forget about it. I spend all winter seasoning and salting and fattening up my slightly bland supermarket vegetables, only to have early summer come and suddenly do all the work for me. Food grown close to home that makes it to our plates as quickly as it can, just tastes better.

It's part of the reason I don't understand the minor backlash against eating local food that pops up now and again. I heard a radio panel on CBC last year where one chef was saying that he was so sick of the push for local, sustainable food that he fantasized about opening up a restaurant that specialized in food that had come from as far away as possible, and had caused the greatest amount of environmental impact while it was being produced.

Hilarious, right?  It baffled me. Regardless of political leanings, regardless of how easily you tire of trends, regardless of whether you think the environmental movement is a load of hooey, doesn't everyone want to eat food that tastes good?

Strawberry Rhubarb

So, here I am, still pregnant and getting pregnant-er by the day, craving desserts. And less able to eat huge amounts of food in one sitting because a) hearrrrrrtburrrrrrrrn, and b) less room in there. Also, I have less energy to spend hours in the kitchen making elaborate food. Therefore, if I am going to eat, I'd like the food to be simple and really delicious. No more fooling around.

I made this crumble for dessert last week using local rhubarb and local organic strawberries and boy, was it good. When I put it into the oven I started worrying because the recipe had been so simple. I wondered if the dessert would be too plain. Kind of "meh" if you will. I shouldn't have worried. It tasted as good as it looks in all these photos. Sweet and tart bubbly hot filling plus crunchy and sweet oat topping plus a scoop of vanilla coconut milk ice cream equals one perfect dessert. And maybe a little treat for breakfast the next day as well, if no one is looking.

Strawberry Rhubarb Crumble

filling:

2 cups fresh strawberries, hulled and sliced
2 cups fresh or frozen rhubarb, chopped into 1/2 inch bits
1/4 cup raw sugar
1 heaping tsp all purpose flour
1/2 tsp cinnamon

topping:

1/4 cup Earth Balance margarine (or other vegan margarine)
1/2 cup all purpose flour
1/2 cup rolled oats
1/2 cup raw sugar
1 tsp cinnamon

Preheat oven to 375 degrees.

Mix all filling ingredients together in a small baking dish, as long as you have a few inches of room above the filling for the topping, you'll be fine.

Mix all topping ingredients together until the mixture is coarse and crumbly. Spread evenly over the filling.

Bake for 45 minutes. You may have filling goo coming up over parts of the topping. This is not a problem at all, it makes it look charming and rustic. Check to make sure if the fruit is tender, then serve while still warm. With ice cream.

Serves four. This recipe could easily be doubled and done in a larger baking dish if you're expecting a crowd.

Strawberry Rhubarb Crumble

J.

3 comments:

Shannon said...

I just made strawberry rhubarb crumb pie. Upon seeing this I instantly regret the inclusion of a pie crust. I need to make crisps more often!

Gina said...

Yumm. My neighbor has a rhubarb plant in his backyard, and...I don't know him very well, but the sign for "Free Rhubarb" is calling my name.

Maggie Muggins said...

I get excited when things start to come in season. Every summer I stuff my face with as many fresh berries as possible before they go out of season again. Makes me so sad when fall comes around. Strawberry and rhubarb will always be one of my favorites.