Rhubarb and Strawberry Crumble

Rhubarb and Strawberry Crumble

I don't cook with rhubarb very often; in fact, this is only the second time I've bought it. I couldn't resist those long, red limbs.

Making a crumble seemed like a good idea, so that's exactly what I did. But I also has had* (LOL cat I am not!) strawberries. While raspberries and other fruits are more often found in crumble, there's absolutely no reason not to have strawberries. And rhubarb.

For instructions, peek below.

Update: Crumbs! I hate typos!

Rhubarb and Strawberry Crumble

2 cups rhubarb, sliced into 1/2 inch pieces
2 cups strawberries, sliced in half or quartered
1/3 cup brown sugar
3/4 cup flour
2 heaping tablespoons margarine
1/2 teaspoon powdered ginger
1 tablespoon sugar
2 tablespoons chopped almonds

Place the fruit in an oven-proof dish. Sprinkle the brown sugar over the fruit. Set aside.

In a bowl, mix the flour and margarine until it's a crumbly mixture. (I used a spoon and pressed it against the side of the bowl to smash the margarine chunks.) Add the ginger and sugar. Spoon over the fruit, and sprinkle with the almonds.

Bake at 375F/190C for around 30 minutes, checking to make sure the top doesn't get too brown.

Serve with Soyatoo or soy ice cream for extra yumm.

Comments

[SusanV]

I can has rhubarb? Sorry, I just couldn't resist. I hate typos, too, and I think it was very courageous of you to make a joke out of yours. I just silently change the suckers and hope no one saw.

This looks delicious. I've never cooked with rhubarb but I'll have to give it a go sometime.

[KathyF]

SusanV, you canz has rhubarb! Rhubarb is very easy to manage. Wash and slice, and compost the remains.