Strawberry Rhubarb Crumble for a Happy Father’s Day…

Hi everyone and please click on the title of this post to read more. For starters, Happy Father’s Day to all you Dads out there. I realized today that I am a big hypocrite: Although I expect a great deal on Mother’s Day like to be showered with gifts, hours of free time, well planned out brunch reservations, breakfast in bed, cards from the kids, etc., I really don’t do nearly as much for my husband on Father’s Day.

The main reason is because I really do do most of the work at home with the kids and really deserve a HUGE break and an out of this world day 😉 but the real reason is because my dear husband just doesn’t really care for any hulabaloo except a nap. He also expects and appreciates a pie or a crumble made with blueberries or rhubarb. I am happy to oblige and have been preparing for this dessert for weeks.

How have I prepared? Well, when I received my rhubarb from my vegetable coop last week, I promptly cut it up (the stalks are really long) into 1 inch pieces and stored them in a ziploc in the fridge. They last a good long while, as they are pretty sturdy. Cutting them up allowed me to have an easier process when the time came to actually prepare the dessert.

In the end,he loved his crumble, got a short nap, and we all had a pretty great day. Happy Father’s Day to the best Dad in the world (that would be my husband) and all you other Dads enjoy your future Crumbles!

Strawberry Rhubarb Crumble:

Preheat oven
About 3 cups raw rhubarb cut into one inch chunks
1 pint washed, trimmed and thickly sliced strawberries
4 TBS agave syrup (can get at Whole Foods or any Health food store) or 3-4 TBS sugar

Topping:

1/2 cup white flour
2/3 cup brown sugar
1/2 cup uncooked oatmeal
1 stick butter, softened

In a medium sized bowl, combine all ingredients with a fork until it is all crumbly

Step one: Steam the rhubarb until it is a little soft. Be careful because it can get totally mushy very quickly (like mine always does). It is fine if this happens but it is preferable to have firmer chunks. The truth is , you can even putthe rhubarb in raw but I am always scared it won’t fully cook through but it should.

Step two: In a pie plate, stir together steamed rhubarb, sliced strawberries and agave (or sugar)until combined. Place topping on top of mixture, evenly, and bake at 350 degrees for about 30 minutes in the middle of the oven. For the last 5-10 minutes, place pie plate on the top rack of the oven until the topping turns golden brown. Best served with whipped cream or vanilla ice cream.

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