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
1/2t ground cinnamon
1/2C all purpose flour (gluten-free blend here)
1t baking powder
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.