Posts Tagged ‘strawberry’

Strawberry-Rhubarb Crumble

Monday, May 7th, 2012

I’ve had a strawberry-rhubarb pie once before in my life. We were visiting my aunt’s parents in Maine and the only two things I remember from the trip are the lake water in Maine is WAY too cold for swimming and strawberry-rhubarb might be my favorite combination in the world. AND YET, until last week, I never tried to make anything with rhubarb. It’s hard to find in the grocery store around here and a little intimidating. I suppose I could grow it myself, but the leaves are toxic and I’d be worried about the kids or pets accidentally gnawing on them.

But when I saw fresh rhubarb in the grocery store last Wednesday I decided it was time to give it a shot. I knew there was a recipe for strawberry-rhubarb crumble in my Weight Watchers Cookbook so I grabbed some strawberries too (I love buy one get one free!). It would have been better if I remembered to grab all the other ingredients that recipe called for, but I made it work.

Strawberry-Rhubarb Crumble
adapted from the Weight Watchers PointsPlus Cookbook (but I promise no one will know!)
Serves 8

3/4 cup old-fashioned oats
1/4 cup all-purpose flour
1/4 cup whole wheat flour
3 Tablespoons packed brown sugar
1/2 teaspoon cinnamon
1/8 teaspoon salt
3 Tablespoons butter

2 stalks rhubarb, trimmed and cut into 1/2 inch pieces (about a cup)
2 – 2 1/2 cups strawberries, hulled and sliced
1/2 cup sugar
2 Tablespoons cornstarch
1 Tablespoon grated lemon zest

Preheat oven to 375 degrees and spray a 7 x 11 inch baking dish with nonstick cooking spray (you can use a slightly larger or smaller dish but be sure to watch your bake time)

Combine all the topping ingredients in a medium bowl. Using the back of a fork, break up the butter and stir it into the dry ingredients until it looks like crumbs.

Combine the filling ingredients in a large bowl and stir well until the sugar coats all the strawberries and rhubarb. Spread it out evenly into the baking dish. Repeat with the topping. Bake on the center rack for 50-60 minutes until filling bubbles and topping is golden brown.

I think it’s the perfect combination of sweet and not too sweet, especially with the crunchy topping. And the best part about a crumble is it’s not REAL baking, so if you need to substitute or switch ingredients it’s easily done without risking a huge disaster (ask me about the time I tried to make a pie from memory and forgot to put shortening in the crust. BLECH.)