Adventures in Rhubarb or David Cook deserved to win!Posted: May 22, 2008
So last night while watching American Idol and Top Chef (the right person won the first and the wrong person lost the second) I spent time in my kitchen making yummy desserts. I had this rhubarb from Rik’s mom that I needed to use and cut strawberries from Saturday that were on their last day uncooked. Having never worked with rhubarb, or liked the taste of it, I wasn’t sure what to do or how to go about doing it. My friend Maren offered her strawberry-rhubarb tart recipe which sounded delish but used some ingredients I’m trying to cut out or at least cut down on in our diet around here. It did end up being an awesome jumping off point in creating my own recipe though that I have chosen to call:
Strawberry-Rhubarb Crunchy Crumble
Preheat oven to 375 degrees.
3 cups Strawberries cut up
1lb. 2oz. rhubarb (according to the bathroom scale) cut into 1/2″ sections
3 Tble. whole Wheat Flour
1/2c. Blue Agave
Toss ingredients together and put in the bottom of an 8×8 or 9×9 glass baking dish
1/2c. whole wheat flour
1/3c. brown sugar (I need to figure out what to sub in for this next time to remove all cane sugar)
2oz. cold butter cut into pieces
1/4c. rolled oats
1/2c. crushed almonds
Pulse together in blender until crumbly the flour, b. sugar, and butter. Add oats and almonds and mix with your hands breaking up into a nice crumbley mess. Evenly distribute over the top of your filling. Bake for 35-40 minutes or until fruit juice bubbles up through topping. Cool enough to not burn your tongue, and enjoy! I know we did!