strawberry rhubarb crumble

So...here's to things that I think about.  Things that I sometimes cook...things that I sometimes say.  And all things that I like.

This morning was another hot summer morning...a perfect Saturday to venture to the market.  Wow.  There's nothing better than late July produce that you know didn't ripen on a truck.   Walking through any market, (and this week it happened to be Evergreen Brickworks) always gives me a little high.  The setting, the produce, the vendors, the life.   Broccolli, kale, beets, rhubarb, and basil filled my bag today.  Couldn't wait to get home and get cooking...

We had a bit of a perfect dinner tonight.  Rosie's...ish broccoli casserole followed by this strawberry rhubarb crumble done with dark chocolate soy gelato.  Quiet, comforting and delicious.  Perfect.  The brocooli casserole post will come soon...as this is a dish that deserves it's own post.  Trust.  But for now, here's a quick and easy fresh dessert you can prepare in ~10 minutes start to finish.  Throw it into the oven whenever...about an hr before serving and forget about it.  Try to ignore the smell coming from your oven while this baby steams and crisps...intoxicating.  We paired this crumble with a soy based dark chocolate gelato from Hotel Gelato, in Toronto's midtown.  The sweet and sour combination of the warm strawberry and rhubarb reduction with the cold creaminess of the rich gelato and the little crispies of the crumble?  Crack.

I didn't get too many pics of the prep...but here's a little taste of the finished product.

Ingredients:

  2 pints strawberries, halved

  6 stalks of rhubarb, chopped

  2 tbsp agave nectar  (I like my desserts a bit tart vs. "i need insulin" sweet...feel free to add more)

  2 cinnamon sticks (I am a bit obsessed with cinnamon these days...feel free to omit)

  1/2 cup whole wheat flour

  1/2 cup dark brown sugar

  1/4 cup shredded coconut

  2 tbsp vegan margarine 

  ...I didn't have rolled oats - but if I did...they would be all over this crumble - at least 1/2 a cup.

Throw the berries, rhubarb and agave into your baking pan and mix.  Add cinnamon sticks.  In a large bowl, mix together flour, sugar, coconut and margarine and using your hands, (this is the best part) scrunch everything together.  It should feel like play-doh that's coming together.  You should be able to bunch it up in your fist, and it should break apart easily.  If it's too dry, add more margarine.  If it's it's wet and clumpy, add more flour, sugar or oats.  I would probably add oats.  Cover the fruit mixture with the crumble, pat down slightly, and bake in a 350 degree oven for ~ 45 mins.  bon appetite.  

Warm, tart, strawberry and rhubarb crumble with rich soy chocolate gelato.  A little party in my mouth.