the peddler

deelicious and oh so easy. photos from my bberry did not turn out great, but the crumble sure did. next time i make i promise to take a good photo.
i joined a csa this summer and today was our first day! as people rumor about, rhubard is typical item. i've never baked with it before, but plan on making many more variations this summer. adapted from 101 cookbooks. here is what i did.*

crumble:
3/4 cup whole wheat flour
1 cup rolled oats
1/2 cup white sugar
1/2 cup of unsweetened coconut
1/2 teaspoon fine grain sea salt
1/3 cup butter

filling:
1/2 cup white sugar
3 pints of strawberries, cut into quarters
3 stalks of rhubarb, sliced into 3/4-inch pieces (note for future to use more rhubarb, pending availability)

Preheat the oven to 375F. Butter 8x8 square baking dish, or something similar.

Combine the flour, oats, sugar and salt together in a bowl. Use two knives to slice the butter into the mixture.

Combine the strawberries and rhubarb, and toss with sugar until evenly coated. Transfer the filling to the prepared baking dish, spread crumble across the top of the filling.

bake for 35 - 40 minutes, or until the topping is deeply golden and the fruit juices are vigorously bubbling. cool a bit before serving, 20 - 30 minutes.

8 - 12 servings.

*in the future i would consider adding almonds, more coconut, cinnamon and/or other fruits.