Rhubarb Berry Crumble

Rhubarb is typically grown for its stalks. It is stewed with sugar or used in pies and desserts, but it can also be put into savory dishes or pickled.

Originally it was referred to as a vegetable. However, in the late 1940's Rhubarb became reclassified as a fruit.

The leaves of the plant are poisonous and the roots are used medicinally in some cultures. 

To me Rhubarb was that weird word we used to whisper in drama class when we needed to look like we were having a conversation. 

Now it is one of my favorite things during spring season! It has such a unique flavor and makes wonderful tartlets,  pies and crumbles. I typically like to mix the Rhubarb with other berries and cover it with a sweet crumble top. That is exactly what I did today after church, and boy did it turn out yummy!

What You Do:

Yield: 9 servings

Prep time - 15mins Total time - 45mins

Ingredients: 

3-4 stalks fresh Rhubarb cut into 1cm pieces (color of the stalks does not affect taste. Green ones are a little more robust in flavor. a nice pink to red color is preferred for presentation purposes only)

2c sliced fresh strawberries

1 carton fresh blackberries 

1/8c granulated sugar

1tbs ground ginger

1tsp cinnamon

1tbs lemon juice

1c Baker's sugar

1/2c light brown sugar, packed

4oz. butter (one stick) softened

1/2 c all purpose flour

1/4c pastry flour

1tsp cinnamon

Process:

Preheat your oven to 400.

Prepare a glass baking pan by lightly spraying it with cooking spray.

Slice your Rhubarb and strawberries into 1cm size pieces.

Place them in a bowl along with the blackberries or other berries of your choice.

Add the sugar and lemon juice and toss the berries.

Put the berries into your baking dish and sprinkle the cinnamon and ginger over them.

Set aside.

In a large mixing bowl combine both sugars and flours. Mix until combined. 

Now soften your butter and cut it into chunks.

Mix with a pastry cutter (or fork) until it forms a crumbly mixture

*I added a handful of fresh baking oats here*

Cover the berries evenly with the crumble.

Bake in oven for 30-35 minutes or until the top is brown and crispy.

ENJOY!

I serve my crumbles with heavy cream but ice cream works just as well!