Recipe of the Week – Rhubarb and Berry Crumble
This beautiful spring weather has been excellent for the rhubarb crop! We were able to harvest some yesterday, and decided to celebrate by making our favourite spring dessert – Rhubarb and Berry Crumble! The rhubarb is so fresh and tart, and the berries help add some sweetness. This dessert is so versatile… you can choose to make it with straight rhubarb, or rhubarb and strawberries, or any other fruit you may like! We even use this crumble topping in the fall to make the dessert with apples. We hope you enjoy! Also, if you aren’t growing rhubarb yet, you should be! It is a low maintenance and rewarding plant to have in your yard… and you’ll be so happy each spring when you can harvest the delicious red stalks!
3 cups of chopped fresh rhubarb
2-3 cups of frozen mixed berries
1/4 cup of sugar
2 Tbsp of arrowroot powder (or cornstarch)
1/2 – 3/4 cup of oatmeal
1/2 cup of flour
1/2 cup of brown sugar
1/4 cup of butter
Preheat oven to 350 F. Place the rhubarb, berries and sugar in a bowl and mix together. Feel free to omit the sugar, or add less or more to suit your taste. The fruit will be tart with less sugar. Add the arrowroot powder and stir together. The arrowroot powder will help thicken the berry juices. Place your berry mixture in an 8×8 baking dish. Next, prepare your crumble topping. In a bowl, combine the oatmeal, flour, brown sugar and butter. Mix together with your hands until the topping crumbles through your fingers. Pour this topping evenly over the berry mixture. Bake in the oven for about 40 minutes or so. You will know it’s finished when the topping becomes golden brown and the fruit starts to bubble. Let cool and enjoy! This crumble is delicious when served with ice cream or whipped cream!
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