Creativity found at the Farmer's Market: Strawberry Rhubarb Crumble
It's 5:30 pm on a Wednesday and you're already hungry but too tired to grocery shop. Even if you do grocery shop you'll end up making irrational purchase decisions like numerous things covered in chocolate and a bottle of wine you can't even pronounce. Sound familiar?
I find it's all a never-ending balancing act. Sometimes I'm awesome and meal plan ahead with veggie-centric lunches, other times I'm desperately rummaging for a bagel at work and cursing myself for not planning ahead.
As much as I need to get back into meal prepping (next week! I swear!), Blue Apron has been pretty helpful in spicing things up, which I previously wrote about here. It's super nice to have recipes and ingredients for things I would have never known how to make or even thought of. The boxes usually come with a bonus recipe card and this particular week was a summer fruit crumble which looked extra delicious.
Then the next weekend, I was browsing at the Farmer's Market (as a good millennial does) and spotted rhubarb, which was an ingredient in the Blue Apron dessert so I took it as a sign! Turns out: it's super easy to make and maybe took half hour total to complete (which is great because that's about how long I have patience in the kitchen). The results were delicious and I can't wait to remake this for a future occasion - it's a quick and easy crowd pleaser, so take note below!
Strawberry Rhubarb Crumble
- 2 cups of all purpose flour
- 1/3 cup + 1/2 cup of sugar
- 1/3 cup of brown sugar
- 1tsp of ground cinnamon 3/4 cup butter, melted
- 1 lb fresh rhubarb stalks
- 1 lb strawberries
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- 1/4 salt
Vanilla ice cream for serving on top.
- Cut the strawberries and rhubarb stalk into small pieces and set aside.
- Mix flour, cornstarch, cinnamon and salt together in a bowl.
- Add vanilla and sugar, roughly mixing into a slightly moist crumble.
- Butter your baking dish, add fruit and top with crumble mixture.
- Place in the even at 350 degrees for 18 minutes or until slightly crispy.
I love mixing things up at the farmer's market with some new ingredients - especially something as colorful as rhubarb! The pink blends nicely with the juice of the strawberries to create a really rich and vibrant red color.
I always have to grab flowers at the farmer's market. Especially in the summer when there are so many gorgeous blooms to choose from!
The brown sugar adds such a delicious texture to the crumble!
And viola! Dessert is served and you used something seasonal and maybe even a little outside your comfort zone. Delicious!
Do you ever try to get creative with farmer's market ingredients?