Strawberry Rhubarb Crumble

It wasn't until Memorial Day weekend last year that I had any idea what a Rhubarb was. I had frequently read various recipes for deserts that showcased the ingredient but just had no idea whatsoever what it was. I had no clue as to its color, taste or texture, until an aunt made a similar crisp while we spent a weekend visiting. For those of you who are as clueless as I was, a rhubarb basically looks like celery, but red! Its natrually very tart, which is why its often paired with strawberries, and a healthy dose of sugar (otherwise, very hard to eat).

Below is my own adaptation of this easy and perfectly suitable desert for any spring or summertime gathering. Let's face it, crumbles are not necesarily the "prettiest" looking desserts, but they are so easy to make, and make as many variations as you please. Once you try this recipe,believe me you'll be craving it year round!

Filling:

1 1/2" cups rhubarb cut into 1" pieces
3 cups strawberries cut same to same size
1/3 cup sugar
Juice of 1 lemon

1/2 tspn of cinnamon and nutmeg
1 Tspn cornstarch

1 tbsn Triple Sec

First you want to cut the rhubarb and strawberries into equal sizes, preferably bite sized so 1/2" to 1" tops. Set aside. In medium bowl add the sugar, lemon juice, cinnamon, nutmeg and cornstarch and Triple Sec (organge based liquor). Mix well and add the fruit mixture. Mix gently until the fruit becomes well coated in the mixture. Place in 9" pie dish or in small rammekins if you prefer to do individual portions.
 

Topping:
1/3 cup flour
3/4 cup oats
1/2 cup brown sugar
6 tbsp melted butter
1/2 tspn cinnamon
Pinch of nutmeg

I mix the dry ingredients, then add the melted butter and mix all together. Place over fruit filling mixture.

Bake in oven at 350 for approximately 35-45 minutes or until the topping is golden brown. Serve warm or to room temperature with your favorite vanilla ice cream.