RHUBARB berry cRUMBLE

As a kid, I used to sit on the back porch with a stalk of rhubarb with my sister and brothers – we’d have contests to see who could eat the most rhubarb without making a sour face. We still love rhubarb today and I have 7 rhubarb plants growing on the sunny south side garden. Rhubarb is so rustic – and the mixture of berries makes it so beautiful and flavorful! You can basically use any selection of berries that you would like or have available.

INGREDIENTS:

The filling:

1 1/2 cups rhubarb, chopped into 1/2 inch pieces

2 cups strawberries, hulled and chopped

2 cups raspberries

1 cups blackberries or blueberries

1 cup granulated white sugar

¼ cup all-purpose flour

The topping:

1/2 cup butter, softened

1/2 cup brown sugar

1 cup quick cooking oats

1/3 cup all-purpose flour

½ teaspoon cinnamon

HOW I MAKE IT:

Preheat your oven to 350 degrees. To make the filling, combine the rhubarb and berries in a large mixing bowl.

In a small bowl, mix together the sugar and flour, then add the dry ingredients to the berries and rhubarb and toss gently to coat. Pour the filling into a 9x9 ceramic baking dish.

To make the oat topping, cream the butter and brown sugar with a fork in a medium mixing bowl. Stir in the oats, followed by the flour and cinnamon. Crumble and sprinkle the topping over the top of the filling.

The crumble bakes in the oven for 45 to 55 minutes until the filling is bubbling up through the golden topping. The colors, texture and wonderful flavor – perfect on its own or topped with some vanilla bean ice cream.

Servings: 6 to 8