This is a fantastic, nutritious way to use up all that rhubarb you harvested! It’s also a very simple and easy recipe to follow, and one which you can adapt according to what ingredients you have at your disposal. After a rhubarb harvest a few weeks ago, I chopped the rhubarb up into little pieces and then tossed it in the freezer. When I was ready to make a crumble, I took it out and didn’t even worry about defrosting it. The result of this concoction was a delicious, delicately-sweetened crumble that you can enjoy for breakfast or as dessert.
We recommend using local ingredients where possible.
Hot out of the oven.
- Enough frozen rhubarb and strawberries to cover an 8-inch Pyrex dish.
- 3 tbsp sugar + 1 extra tbsp sugar.
- 1/2 tsp vanilla extract.
- 1/4 cup spelt flour
- 1.5 cups oats
- A few tbsp butter
1.Preheat oven to 400 degrees.
2. Combine rhubarb, strawberries, 3 tbsp sugar and vanilla in the Pyrex dish.
3. Combine the other 1 tbsp sugar, flour, oats, cinnamon and butter in a separate bowl until the mixture is nice and crumbly. Add more butter or sugar if desired.
4. Sprinkle the crumble mixture over top of the fruit. There will likely be a little bit too much, so you can either reserve part of it to spoon over a mini crumble, or just munch it straight from the bowl
5. Bake in the oven for about an hour, or until it is hot all the way through and bubbling. Enjoy!
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