It’s Memorial Day weekend. We’ve had hints of summer –a few humid, hot days — but it’s definitely still spring. Case in point: rhubarb abounds. And strawberries are at full tilt. They’re the best kind of strawberries, the ones that are so red you can taste the color. We’ve had two weeks of incredible strawberries in our Fair Shares CSA box, and we’ve needed them. They’ve been mood lifters. For those of you who haven’t heard, we’ve had some pretty crummy weather in the Midwest this spring. Tornadoes everywhere. The sirens go off almost weekly it seems.
Fortunately, strawberries and rhubarb provide comfort.
The most obvious combination is this simple crumble. The strawberries and rhubarb almost melt into each other. It’s a fusion of sweet and tart. I made this for the first time in 2008. It’s so amazingly delicious that it’s an annual ritual.
Serve with a scoop of vanilla ice cream. Divine.
Strawberry Rhubarb Crumble
slightly adapted from The Gourmet Cookbook
2 pounds strawberries, hulled and halved (quartered if strawberries are large), about 6 cups
1 1/2 pounds rhubarb stalks, trimmed and cut into 1/2-inch slices, about 4 1/2 cups
3/4 cup sugar
3 tablespoons corn starch
1 tablespoon fresh lemon juice
1/8 teaspoon salt
1 1/4 cups old-fashioned rolled oats
3/4 cup all-purpose flour
3/4 cup packed light brown sugar
1/4 teaspoon salt
1 1/2 sticks (12 tablespoons) unsalted butter, cut into 1/2-inch pieces, slightly softened
Put a rack in the middle of oven and preheat to 425° F.
Gently mix the ingredients for the filling in a large bowl. Spoon the mixture into a shallow 3-quart baking dish.
Stir together oats, flour, brown sugar, and salt in a medium bowl. Blend in butter with your fingers until mixture forms small clumps.
Crumble topping evenly over strawberries and rhubarb. Bake until fruit is bubbling and topping is golden, 40 to 50 minutes. Cool slightly on a rack and serve warm.
Serving suggestion: with vanilla ice cream.