Strawberry-Rhubarb Crumble

A treasured summer treat was fruit cobbler over an open fire at girl scout camp. The tartness of the berries and the ever buttery biscuit top. I couldn't get enough. So when a bonus recipe from Blue Apron (not sponsored in anyway) for Strawberry Rhubarb Crumble I had to give it try. Few concerns being the short season of rhubarb (I went to 4 different stores to find it) and the fact I don't really like rhubarb. ha. But my man said it was a favorite so it happened. 

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First you chop all of the things. the berries and the rhubarb. You must use a cute cutting board of course.

Mix flour, brown sugar, cinnamon and white sugar and backing soda together, slowly adding the melted butter to make the crumble. At first I was too aggressive with the crumble and only had very small pebble like things. That wouldn't do. I really like haveing a big chunk of sugary cumble so I purposfully made a dozen or so bigger pieces (roughly the size of cherry tomatoes) to carefully place after the base crumble had gone down. 

Then something with the adding sugar and something to the fruit, mixing it all together. Putting it in dish, covering it with crumble and baking... blah.... blah... Then comes the fun part of deciding what plates, napkins and cutlery you are going to serve on. I was very excited to bust out my new rose told forks. They are just so pretty. I love the contast of the stripe plate on the left but there is something so summery about the polka dot plate. What do you think?

Yumm!! It turns out I do in fact like strawberry-rhubarb crumble. Especially when it's warm and there is ice cream involved. 

Enjoy! Also if you are ever looking for good textiles Linen Me is my new favorite. 


Ingredients

2 cups all-purpose flour, 1/3 & 1/2 cup white sugar separated, 1/3 cup packed brown sugar, 1 tsp ground cinnamon, 3/4 cup salted butter melted, 1lbs fresh rhubarb stalks, 1lbs strawberries, 1Tbsp cornstarch, 1tstp vanilla extract 1/4 tsp kosher salt. Oven to 375*. Stirl flour, 1/3 sugar, brown sugar and cinnamon. Slowly stir in melted butter. Make crumble. 

Combine rhubarb, strawberries, cornstarch, vanilla, salt and remaining sugar. Stir and transfer to baking dish. Add crumble on top. Bake. Add ice cream. Delishious.