Strawberry Rhubarb Crumble

One day soon, I hope to say something like,

"...so I bought a SLR camera and never looked back."

The truth is, at the moment I am looking back fondly on the days of effortlessly 'pointing and shooting' and not having to think about all the different settings and what they mean. I spent all afternoon getting acquainted with this new toy of mine and the super-zoom lens that I bought by 'mistake' (in Japan...it's a long story!)

I know it will get easier with experience and patience...I just look forward to that day.

Oh, and that is not the only thing new in my life.

Spelt flour. Wholemeal. Whoa. Never thought this day would come.

Rhubarbs have been sitting in the fridge for a week now.

Six punnets of strawberries are waiting to be eaten.

No time for pie crust...

Looks like a crumble will do :)


Strawberry Rhubarb Crumble

Recipe from 101 Cookbooks

• butter for greasing skillet/pan (about 1 tablespoon)
• 3/4 cup / 3 oz / 85 g spelt flour
• 2/3 cup / 3 oz / 85 pine nuts, lightly toasted
• 1/2 cup / 1.5 oz / 45 g rolled oats
• 1/2 cup / 2 oz / 60 g natural cane sugar (I halved this)
• 1/2 teaspoon fine grain sea salt
• 1/8 teaspoon freshly ground black pepper
• 1/3 cup / 2.5 oz / 75 g unsalted butter, melted
• 1 tablespoon cornstarch
• 1/2 cup / 2 oz / 60 g natural cane sugar (or Muscovado sugar - I halved this)
• 1/2 lb. / 8 ounces / 225 g hulled medium strawberries, cut into quarters
• 12 ounces trimmed rhubarb, sliced into 3/4-inch pieces
• 1/4 cup / 60 ml port wine (optional - I excluded this)

Preheat the oven to 375F / 190C, with a rack in the middle. Butter a 10-inch round gratin dish (pictured), or a 9x9 square baking dish.

Combine the flour, pine nuts, oats, sugar, salt, and pepper together in a bowl. Use a fork to stir in the butter, squeeze into a few patties, then place in the freezer to chill at least ten minutes.

Make the filling by whisking together the cornstarch and sugar in a large mixing bowl. Add the strawberries and rhubarb, and toss until evenly coated. Wait three minutes, add the port and toss again.

Transfer the filling to the prepared pan, remove the topping from the freezer, and crumble across the top of the filling - make sure you have big pieces and small.


Bake for 35 - 40 minutes, or until the topping is deeply golden and the fruit juices are vigorously bubbling. You'll want to let things cool a bit before serving, 20 - 30 minutes.

Serves a small crowd, 8 - 12 servings.

This is the first time I have baked strawberries. Normally I'd think it is a waste to cook such fresh berries, but I just have too much of it in the fridge ;)

The rhubarb and strawberry combination exceeded my expectations (in the past I just couldn't imagine how this could work) and the crunchy topping is just as delicious as a normal crumble - and healthier too, although I would probably decrease the amount of pine nuts next time as a personal preference.

Anyways, I'm ready for a new week ahead...

Have a blessed week!