Scratch Made: Strawberry Rhubarb Crumble

I admit it. I was terrified of rhubarb.

I’m not sure I’d ever had rhubarb before – not in pie or crisp or cobbler. But as soon as I told Nick I saw some at the farmer’s market, he requested a strawberry and rhubarb dessert of some kind.

I figured if nothing else, the perfectly ripe and local berries would mask the rhubarb just in case I messed something up.

Turns out I had nothing to worry about.

Strawberries and rhubarb are a match made in heaven – the sweet, juicy strawberries have everything the tart rhubarb is lacking, making them incredibly compatible despite being complete opposites.

Strawberry Rhubarb Crumble

• 3 cups strawberries, halved
• 3 cups rhubarb, chopped into 1/2” pieces
• 1/4 cup honey
• 1/4 cup agave
• 1/2 cup oat flour
• 1/2 cup oats
• 1/4 cup brown sugar
• 1/2 tsp cinnamon
• pinch salt
• 2 Tbsp butter
• 2 Tbsp grapeseed oil

1. Preheat oven to 375.
2. Mix strawberries, rhubarb, honey, and agave in large bowl and pour into greased 8×8 baking dish.
3. Combine flour, oats, sugar, cinnamon, salt, butter, and oil until mixture is crumbly and butter and oil is incorporated.
4. Sprinkle oat mixture over fruit.
5. Bake 40-50 minutes until edges are bubbling and topping is golden.
6. Let cool, serve with vanilla ice cream.

If you want a dessert that showcases everything good about late Spring/early Summer, this is it.

Just don’t blame me if you find yourself having it for breakfast, too.

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*PS: Last day to vote !!!