strawberry rhubarb crumble amazement
After arriving home from the Farmer's Market I decided to make dinner for the roomies and myself; our list eventually growing to include: TSO, RugbyGirl, EvanAlmighty, Christy, FLGirl and myself.
Lacking the creative juices to come up with a dinner menu, I started by baking a strawberry rhubarb crumble; wanting to make this crumble was the whole reason I had seeked out rhubarb (and non-local strawberries--I know, I know). I was basing my crumble off of Heidi of 101cookbooks.com's Strawberry Rhubarb Crumble found here.
I simplified my recipe a little bit:
1. Chop rhubard into 3/4 inch thick slices
2. Slice 1 lb. of strawberries
3. Toss rhubarb and strawberries in 1 Tbsp. of cornstarch, 3/4-1 cup of sugar (white is fine)
4. Dump mixture into a sprayed (oiled) pan.
5. **This is where I cheated to save time**
Sprinkle already made granola on top of the strawberry/rhubarb mixture.
We make it here at the Farm (almost weekly) and it is the best granola I've ever had, so why reinvent the wheel!?
Sprinkle already made granola on top of the strawberry/rhubarb mixture.
We make it here at the Farm (almost weekly) and it is the best granola I've ever had, so why reinvent the wheel!?
6. Cook for about 15-20 mins., 325 F, or until the sides are bubbling.
This would be great with vanilla ice cream!
After I tossed the strawberry rhubarb crumble into the oven I began on dinner. I made pan seared/oven braised steak in a whisky mustard sauce, mashed potatoes, steamed asparagus and barley pilaf. The crumble was definitely a good end to dinner and the sugary energy we needed before going out to a local contra dance.
Life is good.
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