Suzanne Hollander, MS, RD

As a dietitian, home cook, and enthusiast of all-things-delicious, I'm often asked, "so what do YOU eat?" Here's a blog to answer that very question! My hope is that you'll find (even just a little) inspiration from some of my favorite recipes, restaurants, party-ideas and food musings for your own happy, healthy, food-loving lifestyle.

Monday, June 4, 2012

Strawberry Rhubarb Crumble for Two

Smelling and tasting the strawberries at the Farmers' Market this weekend was the inspiration for this weeknight dessert. With one of the three pints I purchased, I decided to slice them up and combine with tart rhubarb from a Farm Fresh box for a delicious crumble. Prep it just before dinner, then throw it in the oven while you eat. It'll be ready to share (or not!) when you're finished with your meal. 

Need more convincing? Here are 3 great things about crumbles: 
  1. Measurements are less important than with other baked goods
  2. A crumble is a simple but super impressive dessert for a night with a dessert guest or a full dinner party
  3. With so many great fruits in season all summer long, you can reduce the sugar you add to your dessert quite a bit and let summer naturally sweetness shine! 
My suggestion, as always, is to get creative. I used pistachios in the topping and strawberry-rhubarb filling. But try different kinds of nuts and whatever fruits you love. Enjoy! 

 Strawberry Rhubarb Crumble for 2 
Serves 2

The crumble:
3 Tbs whole wheat flour
1 ½ Tbs turbinado sugar
¼ tsp salt
1 ½ Tbs butter, cold
2 Tbs old fashioned oats
2 Tbs pistachios, toasted and coarsely chopped
½ tsp vanilla extract

The filling:
1 pint strawberries, hulled and sliced
1 stalk rhubarb, ends removed and thinly sliced
1 tsp turbinado sugar
1 tsp vanilla

  1.  Make crumble topping. Whisk together flour, sugars and salt. Add butter and mix together with fingers until resembles large, coarse crumbs. Add oats, nuts, and vanilla and toss with fingers until just combined. Cover and refrigerate until ready to bake dish. Can be covered and refrigerated up to 1 day in advance.
  2. Preheat oven to 375 degrees. Make filling. Combine all ingredients in 2 small ramekins or 1 small baking dish. Add topping. Bake at 375 degrees for 20-30 minutes, until top is golden brown and fruit juices are bubbling at edges.
  3. Allow to set after baking about 5 minutes before serving. Serve alone, or topped with vanilla ice cream and mint. 

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