So, life throws you curve balls every once in a while and no matter where you are, you’ve got to be ready to hit it. Out of the park would be the ultimate reaction but, sadly, I’m not a baseball player. I tend to need some time to mentally rearrange myself for life changes and new situations. Such is life right now. We’ve been navigating some pretty sizeable lifestyle changes and it’s been a bit rough on my end.
My formal education is as a graphic designer. In fact, I met my husband in art school and we worked together at an agency for nearly six years but while he went on to become an art director at a local packaging agency for 18 years, I stayed home with our kids, homeschooled them and worked part time, first as a freelance designer, then transitioning into food styling for the last 12 years. It’s worked really well and I loved the dynamic we’ve had going but nothing stays the same forever.
His job situation has changed and weirdly enough, it demanded a change of mine too. I’ve had to navigate a huge upheaval in schedule, loss of free time and a mindset that I’d not been into for nearly 15 years. It was either watch him struggle to get it all done or step in and help him reach his goals. Of course, being married 27 years, I chose the latter.
All this to say that while I am not going to stop blogging, the posts may not come as regularly as they have been for a while. My energies must be spent elsewhere for the time being. I am going to keep the goal of posting once a week just so I don’t get completely out of the habit because, as I’ve learned, it’s hard to get back to!
So, on to the recipe!
Strawberry season is rhubarb season. There’s a reason that they grow at the same time and make great partners. Rhubarb, if you’ve never had it, is kind of weird. The stalks are reminiscent of celery texture and shape but the flavor is like tangy lemon. Strawberries help temper that tang with their soft, sweet texture. It makes for the perfect fruit crumble.
Last year was the final year for my grandmother’s strawberries. I’ve had them growing in my garden for almost the entire 19 years we’ve lived here. But, bindweed (aka., Satan weed) decided it wanted them dead and the battle was too much for me to endure. I gave in to the slow, painful death. These strawberries came from an organic farm in a neighboring county.
The rhubarb is from Brian’s grandmother who has been in a nursing home for the last 7 years. When she needed to leave her house, my mother-in-law gifted me the remains of her rhubarb. While it still grows, it certainly doesn’t thrive here so I might add a different variety this year – one that lasts longer into the summer.
Crumbles are the best! It’s all the flavor of pie without having to make a crust. It goes great with a little cream poured overtop of a warm bowl or paired with fresh vanilla ice cream. They’re quick to throw together and only take a minimum of ingredients.
I added some ground cardamom to this crumble because, well, I love cardamom. It offers something fresh and new on the flavor scene and I think you’ll love it.
- FOR THE FRUIT:
- 2 c. Rhubarb stalks, chopped
- 3 c. Strawberries, cleaned
- ¾ c. Sugar
- 2 Tbls. gluten-free flour
- Juice from ½ lemon
- -
- FOR THE TOPPING:
- 1 c. Sugar
- 1 c. Gluten-free flour
- ⅓ c. Melted butter
- ½ - 1 tsp. Ground cardamom (optional)
- FOR THE FRUIT:
- Combine all ingredients and mix thoroughly.
- Pour into baking dish.
- -
- FOR THE TOPPING:
- Combine all ingredients and mix thoroughly.
- Gently spread on top of fruit.
- Bake at 350˚ for 45 minutes or until bubbly and top is lightly browned.
- Remove, allow to cool for 30 minutes.
- Serve warm or chill before serving.