A year ago, I posted: I’ll crumble for you. It’s pretty amazing to see how much has changed in a year.
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I’ll crumble for you (originally posted on June 18, 2010)
Warning: this is the most pathetic blog post, ever.
It was Thursday, it was hot, and I had great aspirations of making ‘chicken under a brick’ for dinner. I was going to blog about it and I was going to take beautiful pictures. But, I had a busy morning, came home, and puttered around the house to discover that I needed a nap. So, I took that nap; I woke up and hoped to punch out a few projects before dinner. But I kept puttering. I took my dog, Frankie, on a walk around the block and came back winded and rosy cheeked (okay I was sweating). The thought of going to the store, coming home, starting the grill, walking up and down our steps to the back patio seemed just too daunting.
So I just sat down with a fan on me and my large belly and started typing this. I figure I should provide all of you with a recipe for the week. I have one, but here’s the sad part: I have never made this dish and I have no photo. My friend, Gretchen, had brought over a strawberry/rhubarb crumble a few weeks back—it was so good. So last weekend when my sister-in-law, Katie, was over, I put her to work with the same project. In my defense, I have eaten a lot of this crumble and know that it’s really delicious.
The crumble is tart, sweet, buttery, and crunchy. When served warm with ice cream, it’s plate-lickin’-good. And, I also found that it is quite tasty cold from the fridge for breakfast. This recipe is the real deal, you just have a very pregnant blog writer who could not get her act together this week. At least you were warned.
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So here’s the picture – one year late. And let me tell you, this seasonal dessert is just as good as I remembered–I’ve made it three times this week.
Strawberry Rhubarb Crumble
adapted from Bon Appetit
Serves 8
Ingredients:
3/4 cup flour
2/3 cup plus 1/2 cup sugar
Large pinch of salt
7 TBS chilled unsalted butter, cut into 1/2-inch cubes
1/2 cup old-fashioned oats
1/2 cup walnuts – chopped
1 tsp vanilla paste or extract
1 pound strawberries, hulled, halved (about 4 cups)
12 ounces rhubarb, ends trimmed, stalks cut crosswise into 1/2-inch-thick pieces
Preheat oven to 375 F. Butter 11 x 7 x 2- inch glass baking dish (or a lg. pie plate). Combine flour, sugar and salt in a medium mixing bowl. Add the butter, oats, and nuts. Mix with hands to create a crumble mixture. Set aside.
In a large mixing bowl combine sugar and vanilla. Add prepared strawberries and rhubarb. Add to prepared baking dish. Top with crumble. Bake for ~45 minutes. Let sit for 15 minutes. Serve with ice cream.