Strawberries

Strawberries a plenty this year. We planted them last season in 2009 and while it gave us good yield last year, we've got almost twice as many popping up this year.

Today, I was gearing up to make Apple-Rhubarb crumble on husband's request, but when I saw the strawberries this morning, they had to be part of the crumble affair.

Mine turned out more tart than sweet which was OK because the crumble topping was a sweet enough contrast. My recipe version and pictures are below.


Strawberry-Rhubarb Filling:
1 cup strawberries, halved
1 cup rhubarb stalks, tougher skin removed and sliced thickly, about 1/2-inch or so.
Sugar to taste - really taste as you go because you will determine the tartness/sweetness you want.
2 tsp vanilla extract
1 TBS honey

The idea is to do equal parts strawberry to rhubarb, and for the rhubarb, the idea is to cut them fairly thickly so they don't all become mush in the end. Most of the rhubarb WILL become mush, but the bigger the cuts, the more recognizable pieces remain in tact.

Heat a nonstick saute pan and melt about 2 TBS of butter in it. Saute the strawberries and rhubarb. Throw in honey and vanilla and sugar and continue to saute. Taste it, and add more sugar as needed. Set aside

Crumble:
8oz flour
8oz butter
4oz dark brown sugar
4 oz oats - optional

Mix all ingredients until the consistency is of chunky wet sand.

Assembly: Up to you to either put them in individual ramekins or a baking pan, but the idea is to spoon or pour in the cooked strawberry-rhubarb and then top generously with your crumble topping.

Bake at 375-400F until the crumble is golden brown and cool.