strawberry rhubarb crumble

Even though it's all over the farmers markets in the spring here, I never bought rhubarb. We never had it growing up and I hadn't been taught how to prepare it, so cooking it didn't really occur to me. But the beau has a giant rhubarb plant in his backyard that just gives and gives and gives. So I had to take some.

And this is after harvesting a bunch.

Spoon added for scale.

 Rhubarb freezes really well--just chop it up into pieces for easy storage. But I decided I wanted to make a rhubarb-strawberry crumble. Rhubarb and strawberry is of course a classic combination, in part because the strawberry adds sweetness to balance the rhubarb's tartness. Also, the store was having a good deal on strawberries--two big packages for $5.  Just rhubarb is good too, but you have to make sure to add enough sugar.  I chose a crumble because I am too lazy to make pie crust.

I precooked the strawberries, rhubarb and sugar in a pan. Next time I probably won't do this, or I'll cook it for a much shorter time. The end product was a mite gloppy (though still tasty).

Then I made the crumble dough. I do about 1:1 butter to sugar, then about twice the amount of flour, plus a pinch of salt and a teaspoon or so of baking powder. The result should be crumbly rather than doughy.

I like to add oatmeal to the dough, but I was out, so I chopped up some almonds instead. Put the rhubarb-strawberry mixture in a greased pan or ramekins, top with the dough, and cook at 375 degrees for 30-45 minutes.

Great with ice cream! Beau said he didn't like the almonds, that they were too crunchy, but I enjoyed the added texture. I suppose this is what they mean when they say that relationships are all about compromises.

Next up, I am going to make some rhubarb-sugar syrup to add to club soda! Stay tuned!