I was thrilled last week to find the most beautiful rhubarb at my grocer last week.   It’s not grown locally here in Texas and I don’t see it that often.  In fact when I got to the check out the teenage boy at the register was so excited by my rhubarb purchase.  I told him I was impressed that he knew what it was.  He replied, “Oh I know what it is . . . I’ve just never seen anyone buy it before!”  {I guess the South just doesn’t know what they are missing.}  Fortunate for me, it’s a wonderful world where we can now get beautiful produce from around the globe.

Rhubarb is actually so apropos for Mother’s Day weekend; it is my favorite and I learned to love it from my mom who made the best Rhubarb Custard Pie ever!  This crumble is sweet and delicious with a mix of rhubarb and strawberries.  This recipe makes an 8×8 pan, or you could make it in 6 individual servings.

Not only is this Strawberry Rhubarb Crumble fun and pretty in the individual jars, you could also make a few extras to send home with your guests.  This crumble is wonderful warm out of the oven, but it’s just as yummy to eat it cold the next day!

Strawberry Rhubarb Crumble Recipe

Ingredients

4 cups diced rhubarb (about 1 1/2 pounds)
2 cups sliced fresh strawberries
1 1/4 cups sugar
2 tablespoons flour
2 tablespoons instant tapioca
1/2 teaspoon finely grated orange zest
2 tablespoons fresh orange juice
Pinch of salt

Crumble Topping

1/4 cup butter, softened
1/2 cup sugar
1/2 cup flour
1/4 teaspoon finely grated orange zest
pinch salt

Directions

Preheat oven to 375  degrees.  Stir together rhubarb, strawberries, sugar, flour, tapioca, orange zest, orange juice, and salt in a bowl.  Let stand  10-15 minutes, stirring occasionally.

In a medium bowl prepare the topping by mixing the butter, sugar, flour, orange zest and salt with a fork until crumbly.

Place six (1 cup) canning jars or ramekins on a baking sheet pan lined with parchment paper.  Coat each jar with cooking spray and fill with rhubarb mixture; sprinkle with topping, dividing evenly.  OR place rhubarb mixture in an 8×8 sprayed baking dish and sprinkle with topping.

Bake until topping turns golden and juices are bubbling, 30 to 35 minutes. Let cool on a wire rack 30 minutes. Serve warm with ice cream if desired.

{Note:  the individual dishes will most likely bubble over and get a little sticky.  You can either serve them on a small plate, or the best way to get the stick off is to use a clean dish rag and hot water.  Place the warm jar on the rag in the palm of your hand and carefully wipe away the spills.}