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There is nothing more dramatic in spring than a tree in full flower.
I posted a sneak peak at some of the trees in bloom and here are some more photos I was happy to capture and share.
So here we are, just enjoying the last fleeting marvels of spring and spending time in the garden. It’s hard to believe that the peonies will be blooming soon. I get a little excited for their arrival and this year the peonies are towering giants.
Today’s recipe is for a strawberry-rhubarb crumble, one that is easily made gluten free and as always delicious to eat. I have a tender love for crumbles as they remind me of spring. Later on when summer fruits are ripe for the picking, there will be more.
The raspberries, blackberries and peaches. All are delicious in such a simple dessert.
When I first made these crumbles they were too irresistible to wait for preparing a blog post. More and more where made. It seemed that every day, another batch was made.
Perfect with ice cream, J’s favorite and gently whipped cream for me. Our dessert of choice for spring has been these crumbles!
I even snuck a few out for others to enjoy; they returned exited for more. And yes, I did get my cute bowls back. I am a little attached.
Hope you are enjoying the spring and getting a chance to see the fleeting abundance of nature!
Strawberry-Rhubarb Crumble [makes 4 servings]
6 Tablespoons cane sugar
2 Tablespoons corn starch
½ vanilla bean, scraped [discard pod or tuck into the sugar canister]
2 Tablespoons Key lime juice [lemon will work here too!]
2 ¼ cups rhubarb, cut into half inch slices
2 cups strawberries, halved
Crumble Topping Recipe
¼ cup millet rice flour
¼ cup amaranth flour
4 Tablespoons cane sugar
4 Tablespoons butter, chilled
3 Tablespoons unsweetened coconut, shredded
2 Tablespoons sliced almonds
¼ teaspoon sea salt
Preheat oven to 375°F.
preparing the crumble:
1. Combine the flours, sugar and sea salt.
2. Cut in butter until a coarse meal forms.
3. Stir in coconut and almonds.
4. Chill the crumble until ready to bake.
preparing the fruit:
1. Stir together cane sugar, corn starch and vanilla seeds.
2. Pour sugar mix over fruit and mix in.
3. Add citrus juice and fold again. Allow fruit to macerate for 5 minutes.
4. Portion fruit and juices in 4 baking dishes and top with crumble.
5. Bake for 35-40 minutes or until juices are bubbling and topping has browned.
*note: If not going gluten free, replace the flours with regular all-purpose flour.