I live for Rhubarb season. Its always a short window at the edges between spring and summer and, especially in Europe, rhubarb seems to dominate the menu. What I love most about rhubarb is, with a little attention, its austerity transforms into something unique and decadently wonderful.
This recipe is for crumble. A classic that suits the casual nature of summer cooking while yielding sumptuous results. Because of the simpleness of the recipe use only the best quality ingredients & pair with a scoop of the best vanilla ice cream you can find.
Simply put. This recipe is a 1-1-1, mix & bake.
About 10 stalks of the reddest rhubarb. Scrubbed and cut into 3inch chunks
1 pint of strawberries. Hulled & sliced thickly
1 Orange. Juiced & zested
1 cup of sugar.
Mix these ingredients in a bowl & let stand. The sugar is really up to taste. I like mine to retain some of the tartness of the rhubarb. But, I also recommend tasting a small slice of the rhubarb to see how tart or sweet it is. You may need more or less sugar.
For the crust.
1 cup of whole meal flour
1 cup of quick cook oatmeal
1 cup of brown sugar
1 cup of butter (or a 1/2 pound)
1 tsp of salt
Combine dry ingredients in a bowl. Dice butter into small cubes and add to dry mixture. Rub butter & dry ingredients together with fingertips until it is combined and forms small pea sized granules. You can also pulse together in a food processor.
Spread Rhubarb mixture evenly over the bott0m of a shallow baking dish. Add topping in an even layer over the mixture. Bake at 350℉ 170℃ for aprox 45 minutes or until top is golden and sides are bubbling.
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