Strawberry Rhubarb Crumble
I love crumbles because it's easy to change up the fruit based on what's in season. Rhubarb is very tart, so I combine it with strawberries to mellow out the flavor.
I love crumbles because it's easy to change up the fruit based on what's in season. Rhubarb is very tart, so I combine it with strawberries to mellow out the flavor.
- pinch of salt
- 1 teaspoon baking powder
- 1/2 cup granulated sugar
- 1 1/3 cups all-purpose flour
- 3 tablespoons cornstarch
- juice of 1 lemon
- 3 tablespoons granulated sugar
- grated zest of 1 lemon
- 3 tablespoons demerara or turbinado sugar
- 10 tablespoons unsalted butter melted
- 1 1/2 cups 1-inch pieces chopped rhubarb
- 1 quart strawberries
- vanilla ice cream freshly whipped cream or plain greek yogurt, for serving
- Carbohydrate 33.012705563192 g
- Cholesterol 61.7059027743036 mg
- Fat 23.8210133665556 g
- Fiber 3.11866668000266 g
- Protein 4.59949843842734 g
- Saturated Fat 14.5660604680938 g
- Serving Size 1 1 to 8 serving (206g)
- Sodium 412.748944859048 mg
- Sugar 29.8940388831893 g
- Trans Fat 1.99427144076409 g
- Calories 357 calories
Step-by-step
- Make the topping: Position a rack in the middle of the oven and preheat to 375 degrees F. In a mixing bowl, combine the flour, baking powder, both sugars and the lemon zest. Add the melted butter and stir until the mixture forms small and large clumps. Refrigerate 10 minutes.
- Make the filling: Toss the rhubarb, strawberries, lemon juice, granulated sugar, cornstarch and salt in a 9-inch square baking dish or 9-inch deep-dish pie plate. Let sit 10 minutes.
- Cover the fruit thickly and evenly with the topping. Place the dish on a foil-lined baking sheet.
- Bake until the topping is golden brown in places and the fruit is bubbling beneath, 40 to 50 minutes.
- Let the crumble rest at least 15 minutes.
- Serve warm with vanilla ice cream, whipped cream or Greek yogurt.
A Busy Mom's Sweet Escape: Strawberry Rhubarb Crumble
Life as a working mom is a whirlwind. Between school pick-ups, soccer practice, work deadlines, and grocery shopping, finding time for myself feels like a luxury. But even in the midst of the chaos, I cherish those little moments of peace – and one of my favorite ways to unwind is baking. There's something incredibly therapeutic about measuring ingredients, kneading dough (or in this case, crumbling topping!), and filling the kitchen with the warm, comforting aroma of something delicious baking in the oven. This Strawberry Rhubarb Crumble isn't just a dessert; it's my personal escape, a small act of self-care amidst the busy week.
The beauty of a crumble like this is its simplicity. It requires no fancy techniques, just a few readily available ingredients and a little bit of time. I love that I can adapt it to whatever fruit is in season – blueberries in the summer, apples in the fall. But the combination of tart rhubarb and sweet strawberries is a classic for a reason. The rhubarb provides a delightful tang that perfectly complements the sweetness of the strawberries, creating a delicious balance that's both refreshing and satisfying. And honestly, the best part? The crunchy, buttery crumble topping. It’s the perfect textural contrast to the juicy, slightly tart filling. It’s golden brown, crisp, and utterly irresistible. It’s that perfect ending to a long and hectic day.
Making this crumble has become a ritual for me. I often make it on a Sunday afternoon, a quiet moment to myself while the kids are napping or occupied with their own activities. The process is meditative – the rhythmic mixing of the crumble topping, the gentle tossing of the fruit filling. It’s a chance to disconnect from the day's stresses and focus on something positive and enjoyable. And, of course, the end result is a delicious reward. The warm, comforting aroma that fills the kitchen is enough to lift anyone's spirits, and sharing it with my family makes it even more special. It's a small act of love, baked into a golden, delicious crumble. It's a reminder that even in the busiest of lives, there's always room for a little bit of sweetness, a little bit of peace, and a whole lot of deliciousness.
This Strawberry Rhubarb Crumble is more than just a recipe; it's a symbol of balance in my life. The sweet and tart flavors mirror the highs and lows of motherhood, while the simplicity of the recipe reflects my desire for uncomplicated moments amidst the chaos. It's a reminder that even amidst the whirlwind, I can carve out time for myself, create something beautiful, and share it with the people I love most. And that, my friends, is the sweetest reward of all.
So, the next time you find yourself overwhelmed by the demands of your day, I encourage you to try this recipe. It's a simple way to create a moment of peace, a little bit of sweetness, and a whole lot of deliciousness. Trust me, you deserve it.
Beyond the Crumble: Moments of Self-Care
Finding moments of self-care isn't always easy, especially for busy moms. But it’s crucial. It's not selfish; it's essential for our well-being and our ability to care for others. Here are a few simple ideas to incorporate into your own routine, big or small:
- Schedule it in: Just like you schedule appointments and errands, schedule time for yourself. Even 15 minutes of quiet time can make a difference.
- Disconnect to reconnect: Put away your phone and engage in activities that bring you joy – reading, listening to music, spending time in nature.
- Move your body: Even a short walk can boost your mood and energy levels.
- Practice mindfulness: Take a few minutes each day to focus on your breath and be present in the moment.
- Connect with others: Spend time with loved ones or friends who uplift you.
- Engage in hobbies: Rediscover old passions or explore new ones.
- Prioritize sleep: Getting enough sleep is essential for both physical and mental well-being.
Remember, self-care isn't selfish; it's essential. By taking care of ourselves, we are better equipped to care for our families and navigate the challenges of life. Start small, find what works for you, and make it a priority. You deserve it.
