There is a nice rhubarb patch growing beside our house. It is growing so well I don’t know how to keep up with it. I hate to see it grow so nicely and not get put to use. Luckily, from what I have heard, it freezes well, so I have a feeling I will be freezing a majority of it. Which will mean that even once summer is over I can still enjoy this lovely crumble in the middle of winter! (I also have a strawberry patch and plan to freeze lots of it too!)
This past Sunday I had volunteered to bring a pie to the Father’s Day BBQ we were attending. Well, Sunday morning came and we slept till 9 (thank you, Griffin!), had a lazy Sunday breakfast of pancakes and bacon and then I ventured out to do some gardening while Griffin had a nap. I came in around 2 to get ready for the BBQ and suddenly remembered ‘PIE!’ dangit!! I had no time for pie crust but I had everything for a crumble. Easy-peasy!
I quickly chopped up the rhubarb and strawberries and let them sit for 20 minutes, enough time to feed Griffin, then came back to make the crumble topping, put it all together and took it with me to bake at the BBQ.
If I can throw this together in between feedings and getting ready for a party that means this recipe is easy and quick enough to pull together any day of the week.
Take advantage of the seasonal fruit and enjoy this deliciously sweet crumble!
Strawberry Rhubarb Coconut Crumble
Ever so slightly adapted from Pixels and Crumbs recipe.
For the filling
1 cup rhubarb, chopped 1/2″ pieces
3 cups strawberries, halved
1/2 cup sugar
1 teaspoon cornstarch
For the crumble
1 cup all-purpose flour
1/2 cup sugar
1/2 cup quick oats
1/2 cup shredded coconut
1 stick (1/2 cup) cold butter, cut into small squares
1 teaspoon vanilla extract
Preheat oven to 375C
Mix rhubarb, strawberries, sugar and cornstarch in a bowl and let sit for 20 minutes.
Mix flour, sugar, oats, coconut and vanilla together and with a pastry blender or two knifes cut in the cold butter until it is incorporated well into the flour mixture.
In a 6×10 baking dish, pour in the fruit mixture and spread evenly then pour the flour mixture on top and spread evenly.
Bake in the oven for 30 minutes or until brown on top. Let sit for 10 minutes before serving (also great tastes great cold).