I'm a big fan of rhubarb, and nothing says summer like rhubarb. It doesn't grow well (or maybe at all) in California so when I saw some at the supermarket the other day I grabbed a handful. I have a feeling I'll see more rhubarb in Portland since they have colder winters than the bay area.

This is much like the berry crumble I made before with a couple changes, I skipped the almond meal in the topping and also the pistachios but that was not by choice, I just didn't have any nuts on hand and with the move approaching I'm more inclined to use up as much as possible rather than purchasing any new pantry-type items. So I may have to get creative in the next week or so while trying to empty out the cupboards, and maybe make more oatmeal cookies. That should make cleaning out a bit more fun. The crumbles are so easy to put together, it really makes for a wonderful quick dessert in a pinch. There is a reason we see so much made with strawberry + rhubarb combined, it is absolutely delicious, sweet and tart! it tastes best warm, about 30 minutes out of the oven. Recipe below. Enjoy!

Strawberry Rhubarb Crumble

1 cup rhubarb, chopped 1/2" pieces
3 cups of strawberries, berries cut in halves
1/2 cup sugar
1 teaspoon cornstarch
1 cup flour
1/2 cup sugar
1/2 quick oats
1 stick of cold butter (4 oz), diced
1 teaspoon vanilla extract

preheat oven at 375°

mix fruit, sugar and cornstarch in bowl and let sit for about 20 minutes.

In another bowl combine sugar, flour, oats, and vanilla. With a pastry blender (or fork) work in the butter until it's crumbled thoroughly with the flour mixture.

Pour fruit in a baking dish (6"x10") and top with the crumble mixture.

Bake for 30 minutes or until brown.