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Ahhhh, rhubarb. Finally.
If you follow me on Instagram, or Twitter, or Foursquare, or if you read this blog from time to time, by now you know that I LOVE rhubarb, but I couldn’t find it up until this week. I’m not even exaggerating in the slightest when I say that I visited the market daily in search of it. And now that I’ve gotten my grubby hands on lots of stalks of the stuff, prepare to see some rhubarb on the blog. Better late than never.
Special thanks to all those Montrealers who were on rhubarb-watch for me, reporting back to me when they had spotted some!
There are so many sweet treats you can make with rhubarb, like cake, biscuits, jam, pudding cakes, pop tarts. You can even roast rhubarb with sugar to make a tart or roast it with tea to serve with waffles (or ice cream). Still, I had to kick off my rhubarb baking with crumbles because I love spring/summer crumbles and I couldn’t wait for that moment when I cracked open the oven to peak inside and find bubbly, drippy crumbles overflowing in the oven. It’s possibly one of the best, most satisfying moments in the kitchen when I’m baking. The bubbling means it’s done. The drippiness means it’s homemade and made with love, and every little drip and dribble means it’s going to be yummy.
I worked out these crumbles so that each ramekin would have 1 stalk of rhubarb and 1 giant strawberry (or a couple little ones). Also, I upped the butter in my crumble topping because more butter is usually a yes in my books. And because I’m a rebel, I broke the typical crumble topping rules: I used room temperature, soft butter and not the usual fridge-cold stuff. I’ve noticed that it’s just easier to get a nice clustered crumble topping with room temperature butter. Try it and see for yourself.
I’ve been in the mood for honey so I sweetened both the crumble and the fruits with a local spring honey from Miels d’Anicet. This means that your kitchen will fill with the warm intoxicating scent of honey as the crumbles bake. It’s really quite powerful and comforting.
So, what’s not to love? It’s loaded with strawberries and rhubarb. It’s smells divine as it bakes, and it’s topped with a mound of oat crumble. It’s what I’ve been waiting to bake with rhubarb for over a month. Pies are a great way to get the spring-summer baking started, but let’s face it: a honey-kissed rhubarb crumble is way easier and, dare I say, even better!
Honey-kissed strawberry rhubarb crumbles recipe
Honey-kissed strawberry rhubarb crumbles
These strawberry rhubarb crumbles are easier to make than a rhubarb pie, but equally satisfying. The dessert is sweetened with honey for a more flavourful treat.
- 63 grams flour 1/2 cup, I used a mix of all-purpose & whole wheat
- 63 grams rolled oats 2/3 cup
- 42 grams Stirling Creamery unsalted butter 3 tbsp, softened
- 25 grams honey
- 4 large strawberries or 8 little ones
- 4 stalks of rhubarb ~400 g
- 4 tbsp honey
- 4 pinches grey salt for finishing
- In a large bowl, make the crumble by combining the flour and oats, and then working in the butter with your fingertips. When the mixture resembles a coarse crumble, add in the 25 grams of honey and work it in with a fork or your fingers. Set aside in the fridge.
- Hull and slice the strawberries (either in 2 or 4, depending on the size). Divide among 4 ramekins.
- Slice the rhubarb and divide it among the ramekins, then place a tablespoon of honey in each and mix to coat.
- Top with the cold crumble mixture, and finish with a sprinkling of salt.
- Bake in a 350ºF oven for 30–40 min, until the fruit is bubbling and the crumble begins to brown lightly.
- I made this crumble with Stirling Churn 84 butter
I do my best to bake with the finest ingredients. Stirling Creamery, a Canadian company, has provided the butter for this post.