|Robin's Nest above our front|
|A Robin lays an egg a day so here is three days worth of effort!|
|Meanwhile Strawberries and Rhubarb are ready for harvest|
We had a terrible time with our gardens last year. Many people told us that first year gardens often do not produce much. That was the darn truth here and we tried not to be discouraged and our patience paid off. This year is a different story. Our lasagna gardens and buckets of veggies are going crazy with very little effort from us!
|A blurry photo of our Rhubarb|
|Sliced Strawbs, its lucky for D that they made it to the crumble at all!|
We love fruit crumbles and after being in Scandinavia, the land of great Summer berries, we were very happy to come home to enough ingredients to make our own Strawberry-Rhubarb Crumble!
Lower Fat Strawberry-Rhubarb Crumble
2 cups rhubarb, sliced
3 cups strawberries, sliced
1/3 cups sugar
3 – 4 T Cornstarch
1 tablespoon fresh lemon juice w/ some lemon zest
1/8 teaspoon salt
1 cup Whole Wheat Pastry flour
2/3 cup brown sugar
2 tablespoons white sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 cup canola oil
Preheat oven to 400 F.
1. Combine all of the filling ingredients together in a large mixing bowl.
2. In a separate bowl, combine all dry ingredients for the topping. Drizzle in the oil and use your fingers or a fork to combine the mixture until crumbs form.
3. Pour the fruit mixture into an appropriate sized Pyrex baking dish. Spread the crumble topping over the fruit mixture evenly and cover with foil.
4. Bake for about 20 minutes at 425 F. Lower heat to 350 F, and remove the foil. Bake for an additional 30 to 35 minutes, or until filling is bubbling and the crumb topping should be golden. Place on a cooling rack and let cool for about 30 minutes before serving.
|SR Crumble with a bit of Rice Whip topping|