A little late today, but I am posting nonetheless! I had all the intentions of jumping back on my laptop last night to post but let’s be honest, by the time I got the kiddo down for bed, I was ready to crawl in bed as well. Nick and I went on a rare date night out to see a concert at The Greek Theater on Tuesday, and while it was so much fun, we are running on fumes these days. We jokingly both woke up the next morning feeling hungover… and I didn’t drink! Staying up until 11pm is RARE to say the least. Then, of course, when we got home, Koa must have sensed we returned because he woke up to cry uncontrollably for an hour from 12-1am. That’s what we get for doing something for ourselves ha! Still worth it. But by 8pm last night, I was zonked. So here I am, lamenting about sleep two days later. 

Anyway, since I still refuse to accept anything pumpkin spice flavored, I am clinging to the last of the summer ingredients and meals that I can. That includes this dessert, strawberry rhubarb crumble! I looooove strawberry rhubarb. It’s sweet, it’s tangy. It’s super simple to make. And of course, feels like a treat since you can only find rhubarb so often. 

The bake time makes this a little longer to make but the act of putting it together is shockingly fast. You simply mix the fruit filling together then mix the crumble topping together, layer in a dish, and pop in the oven. It’s basically fool proof. And feels decadent since who just whips up a crumble on a random weekday night? Well… I guess I do now!

INGREDIENTS

For the filling – 

3 stalks rhubarb

3 cups strawberries

⅓ cup granulated sugar

1 tbsp. potato or corn starch

1 lemon

For the crumble – 

1 cup rolled oats

½ cup brown sugar

¼ cup GF flour

2 tbsp. flax seeds (optional)

4 tbsp. butter (½ stick)

Pinch of flaky sea salt

Serving Size: 8

INSTRUCTIONS

• Preheat oven to 350F. 
• Wash and cut fruit. Quarter the strawberries and dice rhubarb like celery.
• Gently mix sugar and potato starch with the cut fruit. Then squeeze in juice of one lemon. 
• Pour fruit mix into a baking dish.
• In a separate bowl, mix crumble ingredients – oats, brown sugar, flour, flax, salt, and butter until crumbly. In order to do this, set the butter out for a few minutes to soften just a bit. Use a sharp knife and cut into small cubes. Then use your hands to break down the butter even more and combine with oats/flour.
• Pour crumble evenly on top of the fruit. 
• Bake for 45 minutes. 
• Remove from oven and let cool. Enjoy!