Strawberry-Rhubarb Crumble: Get out of my oven and into my mouth.

After we went to see the Forks Over Knives, we walked over to Whole Foods and (finally) spotted Rhubarb. I’ve been waiting for its appearance for a few weeks now, so I was really excited about all the new rhubarb possibilities. Strawberries and Rhubarb in any kind of baked good and I’m happy. I have yet to make anything savory with rhubarb, but I’m curious to try a few dishes I’ve seen around the net. (Like Mark Bittman’s Rhubarb with Red Lentils or a rhubarb bread or loaf.

Strawberry Rhubarb Crumble

I’m sure you can make a crumble in your sleep like I can, but here is the recipe I threw together. The best part about them is that they are so easy to put together and almost consistently delicious. I topped it off with a dollop of strawberry whipped cream (made with silken tofu).

Strawberry-Rhubarb Mixture:
5 cups quartered strawberries
3 cups sliced, fresh rhubarb
1/2 cup of sugar
1/4 cup cornstarch
1 tsp fresh lemon juice

Crumble Topping:
3/4 cup wholewheat flour
3/4 cup whole oats
2/3 cup lightly packed brown sugar
Pinch salt
6 Tbsp unsalted vegan margarine (I wouldn’t recommend using the vegan Becel, because it doesn’t work as well as Earth Balance and some of the other vegan margarine options in baking.)

8-11 inch baking dish, lightly greased
2 medium bowls

Preheat the oven to 375 degrees F. Grease a 8 by 11 inch baking dish. (I used a glass dish, because it helps to see the rhubarb-strawberry mixture bubble as its cooking, but a metal pan would work just as well)

In a medium bowl throw in the strawberries, rhubarb, sugar, starch, and lemon juice. Toss everything together. Put it in to the baking dish and set aside.

In a medium bowl, add the flour, oats, brown sugar, and salt. Stir everything together. Add the margarine to the mixture and with your fingers, work the maragrine into the mixture. It should look coarse crumbs. Crumble the mixture on top of the strawberry-rhubarb mixture, and it’s ready to go in the oven.

Bake for 40 minutes, or until the filling is bubbly and the crumble is golden brown.

When serving it yesterday, I topped it with a Whipped Strawberry Cream, but you could go with ice cream like I did today, or a plain whipped topping, or nothing at all. It’s delicious and easy to make.

Whipped Strawberry Cream:
1 package of silken tofu (I used extra firm)
three (frozen) strawberries
2 tbsp of sugar (whatever kind you like, preferably a finely ground one)
1 tsp of vanilla extract
1 tsp of lemon juice
pinch of salt
coconut milk (or whatever your preference is, but not rice) to make it smooth

Throw everything into a blender, mix until whipped, and chill for 15 minutes. Then it’s delicious and up to you what you do with it. I’ll admit, I may have just taken a spoon to it a few times.

Strawberry - Rhubarb Crumble with Ice Cream