Thursday, June 19, 2014

Strawberry Rhubarb Oat Walnut Crumble | Fat and Happy

Happy Birthday to me Lushies!

That's right, you heard me, it's my birthday today! And part of my birthday this year was my parents coming to visit last weekend and bringing my most aderbs nibling, Harlee. We went business-action-lady clothes shopping, hit the American Girl Doll store, and visited the aquarium. I absolutely loved having them here and wish so much that they were closer to me. They also brought this amazing recipe, most of the ingredients for it, and a big bundle of rhubarb from my mom's garden!

So the first trick to this recipe is to have a great mom! 

In any case, I'm telling you, this recipe is amazingly delicious and so little work compared to the payout.

There are two parts to the recipe: the crumble and the filling. The crumble contains the following:

3/4 cup flour
1/2 cup rolled oats
1/2 cup brown sugar
1/2 cup toasted & chopped walnuts
1/2 tsp. salt
1/4 cup melted butter

Preheat the oven to 350ºF. You make the crumble first. You mix all of the dry ingredients (flour, oats, sugar, salt, and nuts) and then pour the melted butter over top. Mix those bad boys up and set it in the freezer while you work on the filling.

The filling is just as easy:

1 cup sugar
2 Tbsp tapioca
6 cups rhubarb (cut into one-inch pieces)
6 cups strawberries (sliced)
1 Tbsp vanilla

In all honesty, I don't think I really used 6 cups of rhubarb or strawberries. I used 15 stalks of rhubarb give or take a few. I used just under 1 pint of strawberries. No precise measurements here.

You mix the sugar and tapioca. Then add the fruit and vanilla. Toss those mama jammas gently. Seriously. How fricken good do these look?

Pour the filling into a dish. Add the crumble on top. Pop the whole shebang in the oven for approximately 45 minutes. You'll know when it's done because the crumble will look all melty and golden.

Mom advises that half the recipe can be made, which would be a good choice for a lone person, since a full size crumble could be easily consumed just as quickly as a half-size, it's so good. I chose to make the full thing and split it into a crumble for myself and a crumble to take to the office. 

I highly encourage you to try it. Heck! You could even go crazy with it; my mom made a version last summer with raspberries in addition to the strawberries and it was incredible. One comment from my coworker was 'SO GOOD IN MY BELLY.' Another had second helpings. Seriously. Bitches don't joke around when it comes to crumble. I clearly don't!

The birthday morals of this story are that moms are great and crumble is serious business. Now get cracking on your own crumble and let me know how it goes!

I do it for the love,

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