Rhubarb Strawberry Crumble

Serves

6

Prep Time

15 Minutes

Cook Time

35-45 Minutes

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For those of you new to rhubarb, rhubarb is a vegetable that looks like celery except with red stalks. It is mostly used for desserts and is tart, like lemon but less sour. The striking color and unique tangy flavor is quick to cook (hard to soft in 5 minutes on the stove) and easy to prep (no peeling, just cut the stalk). It is used mostly for desserts and also used like a compote and in jams and/or for decorating (think: red stalks baked on top of cakes, muffins, pastries and tarts).

Unlike a pie, crumble or crisp is so easy to throw together and is always a crowd pleaser. Crumbles are made with a base of fruit and topped off with an oat crumble topping and then gets baked up to crispy perfection. You can also throw it together last minute when you need an easy dessert.

What if rhubarb isn’t in season? You can use frozen rhubarb! This recipe will work with both fresh and frozen rhubarb. If using frozen rhubarb, defrost it completely first. The only difference will be that your crumble (crisp) might take slightly longer to cook.

If you have any rhubarb crumble left over, you can store them, covered, at room temperature for up to 2 days or for up to 4 days in the refrigerator.

Tip: Leftover rhubarb crisp with a scoop of Greek yogurt makes a delicious breakfast!

Products used: Strawberry Balsamic Vinegar

Ingredients

Ingredients for the filling:
2 tablespoons of SOOC Strawberry Balsamic Vinegar
½ cup packed brown sugar
2 tablespoons whole wheat flour or all-purposed flour
4 cups fresh or frozen rhubarb, chopped
3 cups fresh strawberries, chopped
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
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Ingredients for the topping:
1/3 cup SOOC Olive oil
¾ cup oats
½ cup whole wheat or all-purpose flour
2/3 cup packed brown sugar
½ cup chopped pecans, optional
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
Vanilla ice cream or whipped cream for serving, optional

Directions

1. Heat oven to 375 degrees. Coat a 9–12-inch baking pan with olive oil and set aside.

2. Place all filling ingredients into the dish and stir gently until fruit is coated. Set aside while making the topping.

3. Grab a medium bowl and mix all the dry ingredients together with the olive oil. Sprinkle over the rhubarb-strawberry mixture.

4. Bake 35-45 minutes or until the rhubarb juices are bubbling around the edges of the baking dish and the topping is golden and brown. Let the crumble cool 10-15 minutes before serving. Serve with vanilla ice cream or whipped cream, if desired.