Thursday, June 4, 2009

Rhubarb & Strawberry Crumble

What we have here folks is a perfect summer dessert! On Memorial Day weekend, we were looking for something scrumptious, but quick and easy to go along with our fabulous barbecued chicken and this fit the bill. Pulled from our favorite cookbook, Best of Bridge, it sounded like there was no way we would be disappointed, and we weren't! I mean, really...who can resist rhubarb, much less mixed with strawberries AND topped with homemade vanilla ice cream??? NOT US!! That much we know for sure!

Rhubarb & Strawberry Crumble


3/4 cup pecans halves, toasted
1 1/2 cup flour
1/2 cup firmly packed brown sugar
1 1/2 teaspoon grated orange zest
1/4 teaspoon nutmeg
1/2 cup butter, softened


4 cups rhubarb, cut into 1" pieces
2 cups sliced strawberries
3 tablespoons flour
1/2 cup sugar

Let's make the topping first, shall we? Preheat the oven to 350. Spread the pecans on a baking sheet and place them in the oven for 5-7 minutes, or until lightly toasted. Remove and let cool. Coarsely chop the nuts and set them aside. Stir together the flour, brown sugar, orange zest and nutmeg. Add the flour mixture to the softened butter and mix with a fork to form a crumbly mixture; add pecans and stir into mixture until evenly distributed.

Now, it's time for the filling! Place the cut fruit in an 8"x11" casserole or shallow baking dish, add flour and sugar and toss until well mixed. Sprinkle with topping and bake at 375 degrees for 35-40 minutes, until top is golden. Cool for 10 minutes and serve with vanilla ice cream, of course!


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