1. I have never baked anything with rhubarb before and I have always wanted to.
2.Other members were eager to bequeath me their shares, claiming they hadn't the time, nor inclination to prepare it anyway.
So a few nights ago, while Izzy was snug in bed, I prepared a Strawberry-Rhubarb Crumble. I paired the rhubarb with some perfectly ripened strawberries I purchased from the Union Square Green Market. Once again, a recipe so astonishingly simple yielded vibrantly delicious results.
Smitten Kitchen provided the recipe I had in mind, although next time I may tweak it a bit by reducing the amount of sugar and adding some cinnamon and nutmeg to the crumble part. When it emerged from the oven it looked lucious, as the red juice bubbled about the sides of the dish. I couldn't resist eating a few warm spoonfuls, drizzled with heavy cream.
For the topping: