Strawberry Rhubarb Crumble

ByHarmony

I got the last of the rhubarb Saturday morning at the farmers’ market, and then I went strawberry picking. And well, when you have rhubarb and strawberries on hand at the same time, you just have to find a way to use them together. And no, jam isn’t enough – not for me, anyway.

I had a good excuse for making some kind of strawberry rhubarb dessert yesterday, as Eli and I were attending pre-marital counseling with our friends Neil and Ruth (Neil is going to officiate the wedding). Neil and Ruth are from England, and whenever we’re at their house, they serve us wonderful, strong English tea with milk. I figured a strawberry rhubarb crumble would be lovely with that tea.

But since the wedding is just seven short weeks away, and Eli and I would both like to be a little thinner by then, I’ve been shying away from desserts other than fresh fruit. In light of that, I wanted this crumble to be a notch healthier than usual, so I made a few adjustments. I exchanged part of the usual sugar for agave nectar, used whole wheat flour, and reduced the overall amount of flour and butter.

This crumble is unique in that you cook the filling a bit in a saucepan before putting it into your baking dish. It makes the rhubarb extra tender, and helps the flavors meld.

The crumble bubbled up perfectly in the oven, the top golden brown and a bit nutty-flavored from the whole wheat flour. The tang of the rhubarb was complemented perfectly by the sweetness of the berries and agave. We decided to forego the ice cream and had it with a bit of vanilla yogurt or milk, depending on taste. I finished the last of it for breakfast the next morning.

Strawberry Rhubarb Crumble

1 pound rhubarb
1 quart (4 cups) fresh or frozen strawberries
3/4 cup agave nectar or 1 cup evaporated cane juice (or sugar)
2 teaspoons pure vanilla extract
2 tablespoons cornstarch
1 cup whole wheat flour
1 cup rolled oats (the old-fashioned kind, not quick-cooking oats)
1/2 cup brown sugar
1/2 cup (1 stick) unsalted sweet cream butter
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

Preheat the oven to 350 degrees. Wash and slice the rhubarb, like so. Also wash and de-stem the berries.
Place the sliced rhubarb, strawberries, agave nectar, and vanilla in a large saucepan. Bring to a boil over high heat. Reduce the heat to medium-high and cook, stirring, for 5-6 minutes. If the mixture seems really thin (mine did), make a roux, just as you would for gravy:
Place two tablespoons of cornstarch in a small bowl or mug. Add a little water and stir to dissolve the starch, making a thin liquid that looks like skim milk:
Stir the roux into the fruit and bring back to a boil over high. Cook for a couple of minutes, stirring constantly, until the mixture starts to thicken. Remove from heat.
In a medium mixing bowl, whisk together the flour, oats, brown sugar, salt, and cinnamon.
Using a pastry blender (shown) or two sharp knives, cut in the butter until the mixture resembles coarse crumbs.
Pour the strawberry rhubarb filling into a deep baking dish or casserole (note: I tried to use my favorite deep-dish pie plate, but it wasn’t big enough). Spoon the topping evenly over the fruit. Place in the preheated oven (I suggest placing a baking sheet underneath – it may bubble up and run over a bit) for 35-40 minutes.
Cool  a bit before serving, then enjoy some summer in a bowl!
Want to print this recipe? Click here.

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