This recipe is one I make for my mom who LOVES rhubarb crumble. My mom grew up in small-town Minnesota where they grew many of their own fruits and vegetables, including rhubarb, in a large garden on their farm. A popular childhood snack there was dipping raw stocks of rhubarb in sugar and eating it. If you have never had rhubarb, it resembles red celery and is very tart if you eat it on its own.... one of the many reasons it has become popular to pair with sweeter baked goods to create sweet, yet tart treat. Rhubarb pie and crumbles are staples at Minnesota bake sales and potlucks, but I do find the ones that are over-compensated with sweeteners begin to taste a bit too syrupy and processed to me. That is why I like this recipe because all the natural flavors come through, while at the same time complementing each other and delighting your taste buds! Take time this summer to slow down and meander down memory lane with me as I bake and enjoy this treat with those I love, while cherishing the memories it will conjurer up.
This is wonderful served warm, cold, or alongside a scoop of ice cream, making it the perfect summer treat... Happy baking!
For the filling:
- 2 pints fresh strawberries (about 3 cups)
- 1 lb fresh rhubarb, trimmed and cut into 1/2 inch pieces (about 3 cups)
- 1 TB whole wheat pastry flour
- 1/4 cup minced crystallized ginger
- 1 tsp fresh lemon juice
For the Topping
- 1/2 cup whole wheat pastry flour
- 3/4 cup old fashioned rolled oats (not instant)
- 1/4 cup coconut sugar
- 1/2 cup firmly packed light brown sugar
- 1/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- pinch of salt
- 8 TB (1 stick) cold unsalted butter, cut into small bits
- vanilla ice cream for serving (optional)
- Preheat oven to 375
- Make the filling: place strawberries, rhubarb and the coconut sugar in a large bowl and stir to combine
- Add the flour, crystallized ginger and lemon juice to the mixture and stir again to combine.
- spread into a 2 quart baking dish.
- Make the topping: place the flour, oats, brown sugar, cinnamon, ginger and salt in another medium sized bowl and stir to combine. add the cold, cut up butter.
- Using a pastry blender, 2 knives or your fingers blend the butter into the mixture until it is crumbly and well-combined. * note: if you are blending with your fingers be careful to not melt the butter with your hands and over-mix it.
- Loosely crumble the topping over the filling.
- Place in the oven and bake the crumble about 30-35 minutes, or until the filling bubble up around the edge of the baking dish and the topping turns golden brown.
- Serve warm or cold... delicious alongside a scoop of vanilla ice cream!
- Tastes best enjoyed with those you love!