With strawberry and rhubarb season wrapping up, I got to thinking back upon our apple crumble from this past fall – where we cooked the components separately and brought them together in the bowl. The best part about a perfectly cooked pot of stewed fruit infused with vanilla bean then topped with a delicious and crunchy crumble is that this base recipe can be used to highlight whatever fruit is in season. Along with a complimentary spice/herb infusion (peaches and star anise….summer berries and cardamom….apples and ginger…to name a few), you can have a crumble repertoire that will take you through the entire year. Here is my take on strawberry rhubarb crumble…
Strawberry Rhubarb Filling
- 2 pints fresh strawberries – hulled and coarsely chopped
- 2 cups rhubarb – chopped
- 1 vanilla bean – split and seeds removed (or 1 tsp vanilla extract)
- 1 cup of sugar
- ½ tsp salt
Combine all the ingredients in a pot and heat over medium heat, stirring often until the fruit starts to release its juices. Cover and simmer for an additional 5-10 minutes until the fruit has softened. Uncover and continue to cook until the desired consistency has been reached. Remove from heat, remove the vanilla bean pod, and allow to cool fully. Store in a sealed container in the fridge for up to 3 days.
- 2 cups oats
- 2 cups all-purpose flour
- 2 cups brown sugar
- ½ tsp baking soda
- ½ tsp baking powder
- 1 cup butter, melted
Combine the ingredients in a large bowl. Spread evenly on a baking sheet and bake in a 350 degree oven for 15-20 minutes or until golden brown.
To serve, gently warm the filling over medium heat. When warm, transfer to serving
dishes (or individual bowls) and top with crumble. Serve with a scoop of vanilla cream ice cream or fresh whipped cream.