I made this dessert on Thursday night, was about to eat it and then decided to see if Pat was up for some.  Hooray for all hoorays she was so I took it over and got to see her for a few minutes.  I’ve never seen anyone the day after breast cancer surgery so was surprised she was up and around and in good spirits.

This is a fave recipe that my friend Cathleen wrote out for me in our 20’s.  With everything that went on this week it made me realize how lucky I am to have had a friend for such a long time.  There’s something comforting about opening my recipe drawer and seeing her handwriting there.  I hope you enjoy the dessert as much as I have over the years. It is a perfect mix of sweet, sour and crunch that is wonderful with vanilla ice cream.

Strawberry Rhubarb Crumble
3C sliced fresh or frozen rhubarb cut in 1/2 inch pieces
1C cuped peeled apples
1/2 to 1C sliced strawberries
1/3C sugar
1/2t ground cinnamon
1/2C all purpose flour (gluten-free blend here)
1t baking powder
1/4t salt
4T butter
2/3C packed brown sugar
2/3 Gluten-Free Oats (or quick cooking oats for anyone not g-free)

Combine rhubarb, apples and strawberries.  Spoon into a greased 8 inch square baking dish.
Combine sugar and cinnamon, sprinkle over rhubarb mixture and set aside.

~Without sugar and cinnamon sprinkled over~
-In bowl combine flour, baking powder and salt.  Cut in butter until the mixture resembles coarse crumbles.  *For this I slice the butter into the flour, take a fork and mash it until I get the result.*
-Stir brown sugar and oats into flour mixture and then sprinkle over rhubarb mixture.
-Bake at 350 for 40 to 50 minutes or until lightly browned (45 min was perfect for my oven).
Breakfast.  I mean, dessert.
Have a great weekend everyone!