I wait patiently for this intersection in time every year.
The moment when rhubarb season and Ontario strawberry season collide.
Pure joy. Right in my mouth.
It’s a lovely thing having to wait for something to come in to season. Today, the global food market can bring us almost anything year round. Strawberries being the perfect example, our shelves are replenished all winter long thanks to imports.
An imported strawberry and one grown right here in Ontario soil cannot be compared though. No sir-ee-bob.
When I got married, I made Ontario strawberry jam for my guests as favours. Of the one hundred or so guests, I have heard at least a dozen times that it was the “best. strawberry. jam. ever.”. There were empty jars wiped absolutely clean of jam, sitting on the tables at the wedding, when the night came to a close.
It was a simple, straightforward recipe with no additional bells and whistles other than it was made from peak season ontario strawberries. Fresh, locally grown produce can make that much of a difference.
And in combination with seasonal-only rhubarb? Hold on to your seats.
This is also a simple, straightforward recipe which lets this perfect flavour duo shine through.
It’s a fabulous option for a summer dessert served warm with vanilla ice cream, or eaten as breakfast or a snack (heated or cold) with a dollop of yogurt.
PS I am not nearly as elderly as the inside of my hands make me look.
PPS Enjoy!
Erin
Strawberry Rhubarb Crumble
Serves | 8 |
Prep time | 20 minutes |
Cook time | 40 minutes |
Total time | 1 hour |
Website | Adapted from Epicurious |
Ingredients
- 4 Medium stalks rhubarb (about 225g or 2 cups, chopped into 1/2 inch pieces)
- 6 cups ontario strawberries (about 800g, hulled and halved)
- 3/4 cups plus 2 Tbsp all purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 teaspoon fine sea or kosher salt
- 6 tablespoons chilled unsalted butter (cut in to 1/2 inch cubes)
- 1/2 cup large flake oats
- 1/2 cup toasted almond slivers or slices
Directions
1. | Preheat oven to 375°F. To a large bowl, add rhubarb, strawberries, granulated sugar and 2 Tbsp flour and toss to combine. Transfer fruit filling into an 11 x 7 x 2 inch baking dish. |
2. | Combine flour, brown sugar and salt in a medium bowl and stir to blend. Add butter and use a pastry cutter or rub the mixture together with your fingers until pea-sized crumbles form. Add oats and almonds and combine. |
3. | Spread crumble over fruit filling. Bake, uncovered for 40-45 minutes until fruit is bubbly and crumble browns and crisps. |
4. | Serve warm with vanilla ice cream. |
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Joanne says
It’s so true. Local in-season strawberries just can’t compare to anything you would buy in winter. I love the strawberry-rhubarb pairing! This crumble sounds majorly delicious!