It's Rhubarb Season! Strawberry Rhubarb Crumble Dessert

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I've got rhubarb spilling over and invading every inch of my raised garden beds this year, plus huge, plump, shiny red strawberries are arriving too! So I'm making some tried and true recipes, of which this recipe posted long ago is always at the top. If you love the tart flavor of rhubarb (sweetened nicely of course!) than you'll cherish this recipe that my mother found in a local hospital charity cookbook from the Midwest. It's a recipe that all my family relatives come to expect at family get-togethers and disappears within minutes of serving, especially when it is straight out of the oven and still warm!

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Rhubarb produces incredibly huge leaves that hide the luscious red stems underneath.

Here's a peak of what's growing under those enormous leaves (that you cut off and discard).

Have a basket ready to carry your harvest to the kitchen!

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Here is this wonderful spring strawberry rhubarb recipe for you!

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This time I doubled the cake/crumble ingredients to make a thicker crumb cake dessert, so decrease the cake/crumble ingredients if you prefer a less thick/dense dessert. The next time, I'm going to make it less thick so my waistline doesn't continue to expand! I also recommend having some vanilla ice cream on hand for people who don't like the super-sweet icing (or who may like both ice cream and icing)!

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Strawberry Rhubarb Crumble Dessert

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What you need for the crust and topping:

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1 1/2 cups all-purpose flour

1 1/2 cups uncooked quick-cooking oats

1 cup firmly packed brown sugar

3/4 cup butter, softened

1/2 teaspoon baking soda

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What you need for the Strawberry Rhubarb filling:

1 1/2 cups fresh or frozen unsweetened rhubarb, cut into 1-inch pieces

1 1/2 cups sliced fresh strawberries

1 tablespoon lemon juice

1/2 cup sugar

2 tablespoons cornstarch .

To make the icing:

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1 cup powdered sugar

2 tablespoons milk

Serve with Vanilla Ice Cream!

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What you need to do to make the crumble dessert:

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Combine rhubarb, strawberries and lemon juice in 2-quart saucepan.

Cover and cook over medium heat, stirring occasionally, until fruit is tender (15 minutes).

Combine 1/2 cup sugar and cornstarch in small bowl.

Stir into fruit mixture.

Continue cooking, stirring constantly, until mixture comes to a boil (1 minute).

Continue boiling until thickened (1 minute).

Remove from heat.
Combine all crust ingredients in large bowl.

Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs.

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Reserve 1 1/2 cups crumb mixture.

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Press remaining crumb mixture onto bottom of greased 13x9-inch baking pan.

Spread filling over crust.

Sprinkle with reserved crumb mixture.
Bake for 35 minutes in a 350 degree oven, or until golden brown.

Cool completely.
Combine all icing ingredients in small bowl.

Cut into desired serving sizes.

Drizzle icing over cooled bars.

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Don't you think that the ruby red and spring green colors of rhubarb are just gorgeous?

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Mmmm! Now go get some vanilla ice cream or whip up some icing to top this great spring crumble!

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