Way back, when those lovely spring days seemed to last forever, one simple pleasure in our garden was to pull out a stalk or two of this beautiful vegetable, called rhubarb. We’d dip its end in a handful of sugar and munch away enjoying the lovely combination of tart, sweet and crunch.
I suppose it is this nostalgic fondness for rhubarb that made me delighted when a DC offered to dig up a few crowns from his patch so that I could grow my own. Now my rhubarb has been in place for three years and is well established and vigorous. This past weekend I pulled a large bundle of stalks, discarded the noxious leaves and proceeded to prepare my version of Rhubarb-Strawberry Crumble.
6-8 rhubarb stalks
1 quart strawberries, sliced (I used frozen ones)
1/3 cup cornstarch
1 cup sour cream
1 cup granulated stevia (for baking)
1/2 tsp. ground cinnamon
Preheat the oven to 350 degrees F.
Trim the root ends (the white-ish part) from the rhubarb stalks, and discard. Chop the stalks into 1/2 inch pieces. Combine the rhubarb pieces with the strawberries in a greased 1 1/2 quart ovenproof casserole dish. Mix together the cornstarch, sweetener, cinnamon and sour cream and pour over the fruit mixture.
Crumble together 1/2 cup all-purpose flour (or gluten free all-purpose flour), 1/4 cup Demerara sugar, 1/2 tsp. ground cinnamon with 1/4 cup softened butter ( or coconut oil), until the mixture is well blended. Distribute evenly over the fruit – sour cream mixture.
Bake for 45 minutes. Cool completely before serving.
This makes about 6 generous servings. Enjoy!
Tip: When using a stoneware or pyrex-type baker, place it on a metal baking sheet before putting in a pre-heated oven to avoid thermal shock.
What childhood memories do you have, if any, about enjoying the spring garden?