The Ultimate Sweet of Summer

So, the past two weeks' CSA shares have brought us rhubarb, which, while I enjoy when others prepare, has never been a staple in my personal produce ensemble. I have totally been missing out! After throwing together this crumble-like thing, I am totally impressed with the versatility and fabulousness of this humble stalk. Got a 4th of July picnic coming up? Make this for SURE:



Rhubarb Berry Double Crunch Crumble

• 1 C flour (obvi I used whole wheat)



• 1 C rolled oats



• 3/4 C brown sugar (I go scant on the sugar measurements)



• 1/2 t each cinnamon and nutmeg (I go heaping on the spice measurements)



• 1/2 C butter, melted
  

Sauce

• 3/4 white sugar



• 2 T cornstarch



• 1 C cold water



• 1 t grated orange rind or 1-2 T finely chopped candied ginger (I went the ginger route)

Filling (these measurements have plenty of flexibility as long as the total works out to approximately 4-5 cups of fruity goodness)

• 1 1/2 cups chopped rhubarb, peeled if mature



• 1 C sliced strawberries



• 1 C sliced peeled apples (I used two small galas)



• 1 C blueberries

Preheat oven to 350. Combine flour, oats, brown sugar, cinnamon and nutmeg. Stir in melted butter. Press half of mixture into a greased 8-9" square pan. In a small saucepan, combine sugar and cornstarch. Whisk in water and rind or ginger until smooth. Bring to a boil then reduce heat to med-low and cook 5 min or until thickened and clear, whisking constantly. Toss together fruit and arrange over base layer of crumble. Pour sauce over top of fruit. Sprinkle remaining half of crumble mixture on top and bake for about 50 mins or until fruit is tender, topping is golden and you have a delectable and bubbling pan of summery goodness.

To die for with vanilla bean yogurt or ice cream.