First things first: I think I’m going to start posting Nick’s comments on my dishes. And this is a good one to start with. One, because Nick loves any kind of sweet dish. And two, he especially loves anything strawberry + rhubarb.
When I asked for his review, this is what I got: “Delicious. Can you make some more?”. I don’t think I can get any better than that!
Summer somehow always seems to escape me. This year, spring didn’t even show up – we went straight from winter to summer – and for the past few weeks, it’s felt more like fall even though we’re barely into August.
Ours jobs are year round – there is no summer break. There’s nothing in my normal day that says, “Hey, it’s summer!”
The one thing that reminds me that yes, summer is finally here, is produce. Especially berries and tomatoes. And boy are we stocked right now.
When berries and tomatoes are coming in by the pound, it’s hard to not eat them at every meal. They take over everything. Our porch right now is covered in spaghetti squash and pounds and pounds of tomatoes, waiting to simmer down into sauce.
But the berries never last that long. When we have enough, we try to make jam to put back for winter or to freeze some of the berries for smoothies or desserts when fruit is no where around. And putting that fruit back for winter is one of the hardest things to do. Because when we finally have strawberries or raspberries or figs, I just want to eat them all fresh, right out of the garden.
One of my favorite ways to ration what we eat (so we can put some back for later) is this breakfast fruit crumble.
Could you call this dessert? Definitely. And we do! The great thing about this is that it can easily be a quick summer dessert (or winter, if you use frozen fruit) with some vanilla ice cream and then you can heat up leftovers in the morning for breakfast. Even though it looks more like a dessert than breakfast, it’s fairly healthy and doesn’t have much sugar so it’s perfect to have first thing in the morning with a cup of tea or coffee.
Strawberry Rhubarb Breakfast Crumble
A toss up between dessert, breakfast, or snack, this crumble is one of the easiest desserts to put together. Just one bowl and a handful of ingredients. You can use your favorite fruit or a mix - fresh or frozen - and switch up the nuts or spices, too. Out of almonds? Add in pecans or walnuts. You really can't go wrong with this one.
- 3 cups strawberries, halved
- 1 cup rhubarb, chopped
- 1 cup quick oats
- 1/2 cup oat flour
- 1/2 cup chopped almonds
- 1/3 cup maple syrup
- 1/4 cup oil
- 1/2 tsp salt
- 1/2 tsp vanilla
- Preheat oven to 350 degrees.
- Toss strawberries and rhubarb together and pour into a 8x8 baking dish.
- In a medium bowl, mix the oats, oat flour, almonds, maple syrup, oil, salt, and vanilla together. Crumble the mixture over the fruit.
- Bake the crumble for 35 minutes (maybe a few minutes longer if you're starting with frozen fruit).
- Serve immediately with yogurt, a splash or milk, or ice cream.