Spring has sprung here in eastern Canada and that means some local produce is perfect for cooking. Rhubarb, a vegetable that is treated like a fruit , is the true taste of spring.
The leaves contain oxalic acid, which can be poisonous. Simply chop them off and discard in your green bin, the rest of the stalk is ready to use. The stalks are akin to celery, but have a very strong tart taste. Chances you will get it already cleaned of the leaves, and just have the stalks. You want the stalks to be firm. If you buy from the grocery store, or at a local produce stand. You can store it in a plastic bag in the fridge for up to 2 weeks. When you’re ready to use rinse the stalks off in the sink, dry them on some paper towel, and then move to the cutting board. You want to trim off the top and bottom, then chop into 1 ½ to 2 inch pieces. Watch Video Here:
Strawberry Rhubarb Crumble
- 6 cup casserole dish
- [b]For the topping[/b]
- ¾ cup of oats
- 1/3 cup of all purpose flour
- 1/3 cup of packed brown sugar
- ¼ cup of butter
- [b]rhubarb/strawberry filling[/b]
- 2 ½ cups of Rhubarb – Diced
- 2 1/2/ Cups of strawberries
- ¾ cup sugar
- 1 tsp lemon juice
- ½ tsp cinnamon
- Preheat your oven to 375
- Combine your topping ingredients in a bowl, and with a fork, break up the butter.
- In another bowl, combine your rhubarb, strawberries, sugar lemon and cinnamon.
- Toss well to coat the fruit, and place in your casserole dish.
- Sprinkle the topping all over the mixture, in an even layer.
- Put in your oven for 35 to 40 minutes, or until the fruit is tender.
[amazon_link asins='B009NJ00KY' template='ProductCarousel' store='FP054-20' marketplace='US' link_id='3b21d585-43a4-11e7-9254-5948b100d68f']
One of my favorite deserts. enjoy