This weekend, the local farmer’s market reopened. We were able to venture out (carefully masked and socially distanced) for the morning to pick up some fresh produce. I have to say, I was really excited (and nervous, for obvious reasons), but they did such a good job of keeping the vendors far apart from each other, mostly everyone had a mask on and everyone was respectful of staying a good distance apart. It was refreshing to be able to get some fresh produce from the local farmers here who have some of the best produce I’ve ever tasted.
Now, one of the treats I found was fresh rhubarb. I was beyond, BEYOND excited because it’s been months since I’ve seen any. More importantly, it looked so good. I grabbed a bunch of stalks, a few pounds of strawberries and knew I’d be making a healthy crumble for dessert.
When I started baking it, the smells reminded me of the holidays with my parents. They always bought a strawberry rhubarb pie for dessert from the local farm and I looked forward to it every holiday. I’m sure the pies from the farm were full of butter and delicious goodness, but I wanted to lighten it up a bit.
So, I made this delicate crumble to go on top of the stewed-like fruit instead of using pastry and had it baking in no time. This recipe is basically chop, mix, bake, eat. It’s really that simple!
This pie would be amazing at any of those summer bbq’s (with small groups of family/friends, of course) or just to celebrate any night of the week. It’s truly that easy to make.
Thanks for reminding me how much I love this pie, Foodie in New York! I love your recipe for it! And, thanks, also, to Cookie & Kate for a light way of making our favorite recipe. I hope you like the changes I made to it! Let me know in the comments below!
Healthy-ish Strawberry Rhubarb Crumble
- 1 pound strawberries, hulled and sliced into small bite-sized pieces
- 1 pound rhubarb (about 4 stalks), cut into 1/2-inch pieces
- 1/4 cup honey
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 3/4 cups old-fashioned oats
- 3/4 cups flour, any kind
- 1/3 cup lightly packed brown sugar
- 1/4 teaspoon fine grain sea salt
- 4 tablespoons butter, melted
- 3 tablespoons plain yogurt (Greek or regular)
- Preheat oven to 350 degrees.
- In a 9 by 9-inch baking dish, mix together strawberries, rhubarb, honey, corn starch and vanilla.
- In a separate medium mixing bowl, stir together the oats, flour, brown sugar and salt. Mix in the butter and yogurt. Stir until well combined.
- Dollop spoonfuls of the oat mixture over the strawberry-rhubarb filling and use your fingers to break up the mixture until it is evenly distributed.
- Bake for 45-50 minutes, or until the filling is bubbling around the edges and the top is turning lightly golden.
- Let the crisp rest for 5 to 10 minutes before serving. Enjoy!
Very slightly adapted from: cookieandkate.com