I don’t bake.
But I would like to. And in these early summer days, when rhubarb is on the grocery store shelves I am dying for a fresh homemade rhubarb strawberry crumble.
So I did what any home cook would do. I googled recipes, realized that I didn’t like what I saw, and combined a few together to get my finished product.
Here it is my combination of multiple recipes recipe. Perhaps next time a bit more oatmeal would be warranted. I would have liked more crumble in my crumble. But I loved the finished product, not as sweet as my previous attempts!
Diabetic mother in law approved.
Ingredients:
Filling
- 4 cups sliced strawberries
- 2 cups sliced rhubarb
- 2 tablespoons honey
- 1 tablespoon sugar
- 1/2 teaspoon vanilla extract
- 3 tablespoons white flour
Crumble
- 1 cup oats
- 2 tablespoons maple syrup
- 1/2 cup melted butter
- 1/3 cup white flour
- 1/2 teaspoon cinnamon
Method:
Mix together the filling ingredients in an oven safe pan.
In a separate bowl mix the crumble ingredients.
Top the crumble onto the filling. Bake in oven at 350 degrees F for approximately 50 minutes, or until the crumble is slightly browned.
Serve. With ice cream, and fresh mint.