Recipe :: Strawberry Rhubarb Crumble
Those of you who know me well know that I’m very taken by Barbara Kingsolver’s book Animal, Vegetable, Miracle, in which she and her husband and two daughters eat no food for a year that didn’t come from their farm or the farm of one of their neighbors.
This is the book that inspired my lust for a root cellar, made all the more special by the fact that the author’s farm (and outstanding farm-to-table restaurant) are approximately 20 miles from where I live, in the tiny community of Meadowview, Virginia.
So it makes sense that, faced with an abundance of beautiful rhubarb from our neighbors’ garden and no idea what to do with it, I turned to one of AVM’s recipes. I improvised, of course, and changed up the proportions of a few things, but the recipe remains a down-on-the-farm Virginia classic, even though I used local honey from my Maw-Maw’s farm in Louisiana.
For extra points, serve with vanilla ice cream. My recommendation if you don’t have local ice cream on hand is Häagen-Dazs. The ingredients in the majority of their ice creams (like vanilla bean) are few, simple, and natural. Plus: delicious.
Strawberry Rhubarb Crumble
Adapted from Animal, Vegetable, Miracle
Ingredients for Filling:
- 4 cups strawberries, halved (little less than 1lb)
- 2 cups rhubarb, peeled and chopped (about 6-8 stalks) — unless the rhubarb is very young, you’ll want to peel off the fibrous outer layer, like you would with celery. Unfortunately this takes away most of the pretty purple coloring, but the sacrifice is worthwhile.
- ½ cup honey
Directions for Filling:
- Mix ingredients together and place in an 8”x8” ungreased pan
- Preheat oven to 350˚
Ingredients for Topping:
- ½ cup flour
- 3/4 cup oats
- ½ cup brown sugar (or a little more, to taste)
- ¾ tsp cinnamon
- ½ tsp nutmeg
- a sprinkle of ginger
- a sprinkle of ground cloves
- 1/3 cup soft butter
Directions for Topping:
- Mix ingredients until crumbly
- Sprinkle over fruit mixture in pan; you can also just mix it all together
- Bake at 350˚ for 40-50 minutes, until golden