{ Rhubarb and Strawberry Crumble }

Rhubarb and strawberry are a natural pairing. Both are undeniably delicious on their own, but married together, they create a heavenly combination. Rhubarb is a fruit that is shaped much like celery and if not cooked with sugar, incredibly tart and almost inedible. The leaves are actually poisonous, so they must be trimmed away.

Saturday night we had friends over for dinner and I wanted to make a dessert that was both in season and could be made ahead. The classic dessert - rhubarb and strawberry crumble, was the answer along with being a crowd pleaser. One of our guests had actually never experienced rhubarb before and absolutely loved it. Glad that I could introduce him to this divine fruit.

My Mom would often make this fruit when I was little by simply cooking it in a bit of water with sugar until it was soft. They say the simplest things in life are the best and enjoying this in small bowls with my Mom, was such a wonderful memory on this Mother's Day weekend - Happy Mother’s Day M!

Rhubarb and Strawberry Crumble

Filling

2 C. Rhubarb, trim stalk, slice lengthwise in half and chop into ¼ inch slices
2 C. Strawberries remove stems and cut into fourths
1/3 C. Sugar
1 t. Vanilla
Pinch of nutmeg
1 t. Fresh lemon juice

In a large bowl add the sliced rhubarb, strawberries, sugar, vanilla, nutmeg and lemon juice. Stir well until all of the fruit is coated.

Crumble topping

½ C. Flour
½ C. Oats
½ C. Dark brown sugar
4 T. Butter
Pinch of salt

In a bowl add the flour, oats, salt and brown sugar and mix well. Then cut the butter into small cubes and add. It is best to work the butter through with your hands for optimal results. Topping should be easy to press together to form small chunks.

Preheat oven to 350.

To assemble, divide the fruit among small ramekins, by filling to almost the top. Then divide the crumble topping to all the ramekins. Bake for about 30 minutes until topping is golden brown and fruit is bubbling hot. Let sit for 5 minutes prior to serving.

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