Today I am shamelessly taking credit for something I did not make.
My mom made this delicious dessert, over on the other side of the country from me, and when she told me about it, I naturally encouraged her to take a picture of two and send them my way. Food blogging 101: How to ask others for help; course coming soon to a university near you :)
That is not to say I haven’t made this recipe – I actually have! But I haven’t photographed it, or made it in such a pretty dish, or made it with strawberries, I’ve always made a strictly rhubarb version. I’ve also enjoyed this recipe numerous times at my big sister’s house, and it’s a big part of the reason I planted rhubarb in my garden this year.
Which is all to say, this is a classic family favourite, with a more recent gluten free adaptation included in the recipe notes. This recipe has been in our family for more years than I have, and I’m so glad my mom got pictures of the deliciousness so I can share it with all of you, because really, what’s a recipe without pictures?
This is one of those crumbles with a crust on the top and the bottom, the best way to go for those, like me, who want maximum crumble-to-topping ratios. A quick syrup is made and poured over the fruit for a tangy, sweet, sticky center that is quite irresistible, especially when topped with a bit of good vanilla ice cream. Mom’s promised some rhubarb treats awaiting us upon our arrival in Ontario later this summer and my mouth is already watering…remember how I didn’t want to gain too much weight before my sister’s wedding? It’s really because I know I’ll gain 10 pounds in the time I’m at my mom’s house. FACT: If you put delicious food in front of me, at any time of day, I WILL eat it. All.
Now sally forth and have a great week full of fresh, delicious food! And thank my mom for being willing to share her family jewels with the internet world ;)
- 4 cups diced rhubarb
- ½ – ¾ cup sliced strawberries
- 1 cup flour (see note for gluten free version)
- ¾ cup quick oats
- 1 cup brown sugar
- 1 tsp salt
- 1 tsp cinnamon
- ½ cup butter, melted
- 1 cup sugar
- 1 cup water
- 1 tbsp cornstarch
- 1 tsp vanilla
- Preheat oven to 350 degrees.
- Mix together flour, oats, brown sugar, salt and cinnamon with the melted butter. Press ½ the mixture into a lightly greased 9”x9” baking pan or pie plate.
- Spread rhubarb and strawberries over base.
- Mix sauce ingredients in small saucepan and cook and stir over medium heat until thickened. Pour sauce over rhubarb. Sprinkle remaining crumbs over top and press down lightly.
- Bake at 350º for about 1 hour.