Strawberry Rhubarb Crumble
Strawberries and rhubarb are a classic combination. In this lacto-vegetarian recipe, I top a sweet-tart blend of strawberries and rhubarb with buttery, almond-flavored crumbs. (Vegan substitution suggestions are included.)
INGREDIENTS:
1 1/2 lbs. (750 g) rhubarb stalks, trimmed and cut in 3/4-inch (18-mm) lengths
1/4 cup (60 ml) sugar or evaporated cane juice
1 tablespoon all-purpose flour
1 dozen medium-to-large strawberries, hulled and cut into chunks
CRUMB TOPPING
8 tablespoons (1/4 lb/125 g) butter or vegan margarine
6 tablespoons (90 ml) all-purpose flour
1/4 cup (60 ml) light brown sugar or evaporated cane juice
1/2 cup oatmeal
1/4 teaspoon almond extract (optional)
Preheat oven to 400° F (200° C). In an ungreased baking dish or casserole, mix rhubarb pieces with sugar and 1 tablespoon flour until rhubarb is evenly coated. Bake in oven for 10 minutes or until rhubarb is tender.
While the rhubarb cooks, prepare the crumb topping. Cut together the flour and butter (or margarine) with a pastry blender or with two knives until the mixture forms pea-sized chunks. Add the brown sugar, oatmeal and almond extract (if desired). Mix together thoroughly. If the mixture starts to form into a ball, you can cut it apart again with the pastry blender.
Distribute the strawberry chunks evenly across the top of the cooked rhubarb.
Spread the crumb topping over the strawberries and rhubarb. Bake in the oven for 15 minutes or until the crumbs are lightly golden.
Serve warm or at room temperature.
Serves: 8
B-man 