Happy Second Monday of the Month!
The day that I get to reveal the awesome blog that I was assigned by the Secret Recipe Club.
This month I was got to poke around A Spoonful of Thyme. A fantastic blog written by the lovely Mrs T, wife, mom and happy resident of central California.
What a treat it was look at all her lovely recipes. I almost made at least half a dozen of them but since this is #strawberrymonth I had to go with ‘Rhubarb Strawberry Crumble’.
As always here is the original recipe (word-for-word, this is Mrs T’s recipe and was not written in any way by me) with my version in photos underneath.
Preheat oven: 375° F.
Butter a large glass baking dish and set aside.
3/4 cup flour
1/2 cup rolled oats
1/2 cup packed light brown sugar
1/2 cup chopped walnuts
1/2 tsp fine sea salt
1/4 cup unsalted butter, melted
1 cup sugar
2 Tbsp cornstarch
1 pound rhubarb, trimmed, cut into 1 inch pieces
1 pound strawberries, hulled and quartered
1 Tbsp pure vanilla extract
Make the crumble first. Mix the flour, oats, sugar, salt and walnuts together in a bowl. Pour the melted butter over the top. Stir and press together to make a few small clumps. Set the bowl in the freezer while you make the filling.
To make the filling, mix together the cornstarch and sugar in a bowl, then add the rhubarb, strawberries and vanilla. Toss gently until evenly coated.
Transfer the strawberry-rhubarb mixture into the prepared pan. Remove the crumble from the freezer and scatter it over the top.
Bake for 45 minutes or until the topping is golden brown and the filling is bubbling around the edges. Cool for about 20 minutes and serve.
This crumble is best eaten the day that it is prepared. It does not keep very well and should be eaten within a few days.
So lovely isn’t it?
We gobbled ours down on a chilly Monday night in about three minutes and if I’m honest, it may have been my breakfast the next morning.
A bit of ice cream would also not be a bad idea.