Love rhubarb? Hate rhubarb? I understand it's one of those foods that people feel strongly about. I feel exceptionally strong about the fact that I LOVE IT AND CANNOT EAT ENOUGH OF IT COME SPRINGTIME. I finally tracked some down at Whole Foods the other day (where has it been hiding?) and came straight home to make one of my favorite recipes.
Now, if you think you don't like rhubarb, I beg you to reconsider. Pair it with strawberries and you have one of those heavenly, unforgettable, made-for-each-other flavor combinations. Please. Trust me. And if you have extra rhubarb, please send it my way. I have a pile of recipes to make with it.
Strawberry Rhubarb Crumble
from the Gourmet Cookbook
2 lb. strawberries, hulled and halved
1 1/2 lb. rhubarb, cut into 1/2 in. thick slices
1 c. sugar
3 T. cornstarch
1 T. fresh lemon juice
pinch of salt
1 1/4 c. oats
3/4 c. brown sugar
3/4 c. flour
1/4 t. salt
1 1/2 sticks butter, cut into 1/2 in. pieces, slightly softened
Preheat oven to 425 degrees.
Gently stir first 6 ingredients together in a large bowl. Spoon mixture into shallow 3 quart baking dish.
Stir oats, brown sugar, flour and salt in medium bowl. Blend in butter with your fingertips until mixture forms small clumps.
Crumble topping over fruit mixture. Bake until bubbly and topping is golden, about 40-50 minutes. Serve warm with unsweetened freshly-whipped cream.