pie plant picking
With my husband returning home after several days on the road, I thought we’d celebrate by harvesting some rhubarb and making strawberry-rhubarb crumble. The rhubarb is huge–you could swaddle a baby in these lusty leaves! (David is looking a little jealous in the background.)
I worked from this recipe on allrecipes.com. Based on reviews, I reduced the sugar to 1/2 cup and upped the strawberries and rhubarb to 4 cups each. It has a nice balance of sweet and tart and was delicious warm from the oven with vanilla ice cream. The girls claim that since it contains fruit and oatmeal (which means healthy), this crumble will be their breakfast tomorrow–no objections here.