Tuesday, June 11, 2013

Rhubarb season is here !

The sun is finally shining here in Northern France. That means it's strawberry season. And nothing goes better with strawberries than rhubarb(or maybe fresh whipped cream).

photo courtesy of my big sister, Mel.
Rhubarb is a plant that grows wild. The leaves are toxic so you should only eat the stalks. According to Wikipedia, rhubarb was introduced to the United States in New England which explains why my New England born mother made pies out of it every summer.
I always looked forward to my mother's strawberry-rhubarb pie (Brooke Dojny has a good one in her New England cookbook). But I'm partial to the crumble version because the crumble is nice and crunchy where pie crust can get soggy. It's the perfect mix of sweet and tart.

If you are in the Lille area, I can recommend  La Ferme du Paradis in Seclin for pick your own strawberries, rhubarb and much much more.

Strawberry-Rhubarb Crumble

English version originally published on the My American Market blog

  • 1 cup white sugar (I use raw organic sugar like blonvilliers)
  • 3 tablespoons flour (whole wheat, plain or gluten free) 
  • 3 cups sliced fresh strawberries
  • 3 cups diced rhubarb
  • 1 1/2 cups all-purpose flour
  • 1 cup packed brown sugar (I use sucre graeffe)
  • 1 cup butter
  • 1 cup rolled oats (or millet flakes for gluten free)
  • 1 tsp ginger or cinnamon (or both!)
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, mix white sugar, 3 tablespoons flour, strawberries, and rhubarb. Place the mixture in a 9×13 inch baking dish.
3. Mix 1 1/2 cups flour, brown sugar, butter, and oats until crumbly. I use my hands, but you may want to use a fork or a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture.
4. Bake 45 minutes in the preheated oven, or until crisp and lightly browned.
Bon App'!

Fraise-Rhubarbe Crumble
version anglaise publiée sur le blog My American Market

• 200 g sucre  (j'utilise de la cassonade bio genre blonvilliers)
3 cuillères à soupe de farine (de blé complét, blanc ou sans gluten)
3 tasses de fraises fraîches tranchées
3 tasses de rhubarbe coupée en dés
• 190 g de farine
• 200 g vergeoise (j'utilise sucre Graeffe)
• 225g beurre
 150 g flocons d'avoine (ou flocons de millet pour une recette sans gluten)
1 cuillère à café de gingembre ou canelle (ou les deux!)


1. Préchauffer le four à 190 degrés C.

2. Dans un grand bol, mélanger le sucre blanc, 3 cuillères à soupe de farine, les fraises et la rhubarbe. Placer le mélange dans un plat de cuisson.

3. Mélanger 90 g farine, la cassonade, le beurre et l'avoine pour obtenir consistance grumeleuse. J'utilise mes mains, mais vous pouvez utilier une forchette ou un pastry blender. Parsemez le les fruits avec du crumble.

4. Cuire 45 minutes dans le four préchauffé, ou jusqu'à ce que croustillant et légèrement doré.

Bon App '!

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