Simple Strawberry-Rhubarb Crumble

I’m still enjoying my rhubarb supply that I picked up last week.

I just can’t get enough of it… I’m even adding it to my morning smoothies (it’s delicious in a smoothie, by the way).

So, to further celebrate this delightful vegetable (and the fashionably late arrival of spring), I’m giving you this recipe for Simple Strawberry-Rhubarb Crumble.

It’s the perfect dessert for a warm spring evening — you can even make it ahead of time (store it uncooked in the fridge for up to one day) and throw it in the oven before sitting down for dinner.

Make it crowd or potluck-friendly by tripling the recipe and baking it in a casserole dish.

As the rhubarb keeps much of its tang in this crumble, it shines when topped with a scoop of vanilla ice cream.

Simple Strawberry-Rhubarb Crumble
Serves 4

Ingredients:
FILLING
2 cups chopped rhubarb
2 cups quartered strawberries
3 tablespoons brown sugar
½ teaspoon cornstarch
1 teaspoon vanilla
Pinch of sea salt

CRUMBLE
4 tablespoons all-purpose flour
6 tablespoons rolled oats
2 tablespoons brown sugar
1/8 teaspoon baking soda
2 tablespoons butter, softened
1 tablespoon milk
2 tablespoons sliced almonds
1 teaspoon granulated sugar

Instructions:
1) Preheat oven to 350 degrees Fahrenheit and lightly grease a pie dish.

2) In a medium bowl, combine all FILLING ingredients. Transfer mixture to prepared dish.

3) In another medium bowl, combine the flour, oats, brown sugar, and baking soda. Add the butter and milk, and mix with a fork until it takes on a doughy texture. Using your fingers, break off small parts of the dough and scatter over top of the filling. Sprinkle with almonds and granulated sugar.

4) Cover the crumble with foil and bake in the preheated oven for 25 minutes. Remove foil and bake for another 15 minutes. Serve hot.