Strawberry-Rhubarb Crumble
Strawberries and rhubarb are the taste of summer. If you've never cooked with rhubarb before, give it a try. It has a reddish color and is sold in long stalks.
INGREDIENTS | SERVES 8
- 1 ½ cups fresh rhubarb, cut into 1″ pieces
- 1 quart fresh strawberries, hulled and quartered
- Juice of 1 lemon
- ½ cup sugar
- ½ cup flour
- Pinch salt
- 1 18.25-ounce box white cake mix
- ½ cup organic butter
- Whipped cream, fresh cream, or ice cream to garnish (optional)
Preheat oven to 375°F.
Combine rhubarb, strawberries, lemon juice, sugar, flour, and salt in a casserole dish and mix gently but completely with a wooden spoon.
Layer cake mix over fruit.
Cut butter into pats and use to dot the top layer evenly.
Bake for 45 minutes, or until fruit bubbles up and top layer is golden.
Garnish with whipped cream, fresh cream, or ice cream if desired.
Rhubarb Tea
You can make your own lovely rhubarb tea. Simply juice the rhubarb stalks, strain the juice through cheesecloth, and strain off any froth. Mix 2 cups rhubarb juice with 6 cups water, and sweeten with 2 cups sugar. Serve over ice and garnish with fresh mint.
