The rain has saturated the strawberries so expect to see a lot of them at markets this week. The raspberries are also coming in strong, and the blueberries shouldn't be too far off either. There's still plenty of rhubarb to be had, so try a fresh fruit crumble or cobbler with whatever you've got on hand.
Here's my recipe for Gingered Strawberry Rhubarb Crumble:
- 1 lb rhubarb, rinsed and sliced
- 1 lb strawberries, rinsed and quartered
- 1/2 cup turbinado (or raw) sugar
- 3 Tbsp freshly grated ginger
- 3 Tbsp corn starch
- Juice of 1 lemon
- 1 1/4 cups all purpose flour
- 1/4 lb unsalted butter, melted
- 1/4 cup turbinado (or raw) sugar
- 1/4 cup granulated or brown sugar
- 1 tsp baking powder
- zest of 1 lemon
Preheat oven to 375°; butter 8x8 or 9x9 glass baking dish or deep dish pie plate; mix together filling ingredients and pour into baking pan; mix together topping and spread evenly over the top of fruit filling. Bake for 1 hour on a baking sheet to catch any boil over from the fruit (makes oven clean up easier). Serve at room temperature or slightly warmed with fresh whipped cream and Earl Green and Lavendar tea (optional). Makes a great breakfast food! As we move through the summer fruits, keep this recipe and try it with others like blueberries, raspberries, peaches, pears, apples, etc.