Strawberry Rhubarb Crumble

 I know it has been a ridiculously long time since I posted.  I was doing such a good job in February and this has been the worst month yet.  I had grand plans since this month is my 1 year anniversary for writing this blog but this month has been insane.  In a good way.  There was a trip to visit lovely people in San Francisco and then I started dating this totally awesome guy and then my parents were in town and then there was a wine tasting trip in a limo and then my mother is in town again and then suddenly somehow it is almost April.  All-in-all March has been amazing and I'm sorry I haven't been sharing more of it's awesomeness here.

 So apologies.  I am planning on doing a lot more in April as I have been missing it.  This is an excellent recipe.  I was intrigued by it because it calls for pine nuts, an unusual nut in a crumble (usually recipes use walnuts) and it has port in the filling which sounded amazing.  My father loves strawberry-rhubarb pie but I never used to.  I think rhubarb is a little bitter which may take some getting used to but also it can help to peel the rhubarb first; otherwise it can be a little stringy.
 It was quite delicious; I was very happy with the recipe and probably ate half of it myself.  It was sitting next to me at work and I just kept getting whiffs of the amazing smell for strawberries, which seem so excitingly spring-like.  Anyway, make sure you have some friends to eat it with you or you may have trouble not finishing it all.

Strawberry Rhubarb Crumble

3/4 cup whole wheat flour
2/3 cup pine nuts
1/2 cup rolled oats
1/2 cup brown sugar
1/2 tsp salt
1/8 tsp black pepper
1/3 cup butter melted
1 tbsp corn syrup
1/2 cup granulated sugar

1/2 lb strawberries, hulled and quartered
12 oz trimmed rhubarb, sliced into 3/4 inch thick slices
1/4 cup port

1. Butter a 10-inch round ceramic baking dish or a 9x9-inch baking pan.
2. Topping: Combine flour, pine nuts, oats, brown sugar, salt and black pepper. Mix in butter, squeeze into a few patties and freeze for at least 10 minutes.
3. Filling: Whisk together corn starch and granulated sugar in a large bowl. Add strawberries and rhubarb and lightly toss until evenly coated. Let sit for 10 minutes. Mix in the port and toss again.
4. Place filling in prepared pan and crumble topping over it. Bake in a 375F degree oven for 35-40 minutes or until topping is deeply golden and fruit juices are vigorously bubbling. Cool 20-30 minutes before serving.

Adapted from 101 Cookbooks

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  1. I never liked rhubarb until our Parisian cooking class. I'll have to make this recipe for Charlie. I wonder why you get rhubarb earlier in Seattle than we do in Los Osos.

  2. My crumble was the hit of my dinner party.