Recipe Round-Up: Strawberry Rhubarb Crumble

Rhubarb is a funky, funky food. I didn't know this until I googled it but it can actually fall into three different categories: herb, vegetable and fruit. And if that identity crisis weren't enough for you, it also looks a lot like celery, is covered in poisonous leaves and grows anywhere there is a mild winter...which is most places in this world other than Antarctica and Buffalo.

With that being said, it is absolutely DYNAMITE when cooked with sugar and strawberries and yummy crumbly goodness baked on top.

I mean seriously. It is an explosion of deliciousness! It tastes just like summer. I love the taste of summer, don't you?

So, let's do this.

First up, grab some rhubarb. Since I live in an apartment, I do not have copious amounts of rhubarb growing in my yard. But thankfully it seems to be growing with wild abandon everywhere else and some nice people have packaged it up for sale.

Pour the frozen rhubarb into a baking dish and spread out evenly.

Next, grab some strawberries...

...slice them up...

...And throw them on top of the rhubarb. That's right, throw them.

That is so pretty.

Now you want to mix them with sugar and flour. This will create a sauce when the fruit is cooked so your crumble will be soft, juicy and perfectly sweet.

Just like me.

Now for the crumbly goodness...

Add flour, oats, sugar, salt and cold butter and mix together. The crumble should be, you know, crumbly.

And if you are really feeling wild, throw in some walnuts, pecans or almonds. I threw in some walnuts and it added a fabulous crunch.

Sprinkle the crumble over the top until it is totally covered.

Perfecto!

Now pop that sucker into the oven until it is golden brown and bubbly. I will warn you: your house is going to smell amazing. AMAZING, I tell you!

OH man.

Add a little vanilla bean ice cream for kicks.

And inhale. Repeat, repeat, repeat.

Congratulations my friends, you have just tasted summer! Bust this out over the holiday weekend and I guarantee your family will love you even more than they already do.

Strawberry Rhubarb Crumble

2 10oz. bags rhubarb, cut and frozen

2 quarts fresh or frozen strawberries, cut

2 sticks unsalted butter

1 cup oats

1 1/2 cups plus 4 tbsp flour

1 cup plus 4 tbsp sugar

1/2 tsp salt

Nuts, if desired

Preheat oven to 350 degrees. Pour frozen rhubarb and strawberries into a 9x13 inch baking dish. Sprinkle 4 tbsp of flour and 4 tbsp of sugar over fruit and toss together until coated. Set aside

For crumble topping, add oats and remaining flour, sugar and salt. Cut in butter until it resembles coarse crumbs. Add nuts if desired. Sprinkle crumb mixture over fruit until covered. Bake for 50 minutes or until topping is golden brown and fruit is bubbling. Serve with vanilla bean ice cream for maximum results.