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!?

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.