No Bake Strawberry Rhubarb Crumble

Rhubarb and strawberries have been sitting in my fridge since Friday so when I got home last night from seeing Burma VJ (run don’t walk to see this devastating documentary on life in Burma) I knew I had to motivate and do something with them.

When I was a little boy spending summers at my grandparent’s house, there was a big empty, overgrown lot at the end of the street where Rhubarb grew wild. I’d harvest a bunch, bring it home and sit at the stainless steel trimmed Arborite dining table with a bowl of sugar, lick the end of a stalk, stick it into the sugar and then bite it off. My other favorite item was stewed rhubarb. My grandfather was British and I was so happy to see when I went to my first Pret in London that they sold stewed rhubarb and yogurt cups.

So last night in thinking about what to make with my wilted, refrigerated, tarnished strawberries and rhubarb I came up with this idea.

No Bake Strawberry Rhubarb Crumble

Trim 2 pounds of rhubarb and roughly cut into 2″ chunks, place in a sieve and rinse. Place in a heavy bottomed pan.

Add 2 cups of sugar to the rhubarb, mix to incorporate. Place on medium heat. Stirring occasional as the rhubarb mixture starts to give off water and the rhubarb breaks down.

Stem, clean then halve or quarter 2 cups of strawberries.

When the rhubarb mixture has softened and the chunks of rhubarb can be mashed easily add the strawberries and cook for another 5 minutes or less. It depends on how “sweet” you want you strawberries, I like them cooked but still with some shape.

This will give you a sore sweet “stew” that can be served in any number of ways.

You can top it with your favorite granola, or make an easy crumble topping: 4 T melted butter, 1/2 cup brown sugar, 1/2 cup rolled oats and and maybe some cinnamon and a pinch of salt.

It can be placed over top vanilla ice cream, or topped with sweetened (or not) whipped cream. You can pour it over strained or Greek yogurt and drizzled with additional honey.

Or you can just keep it in a container in the fridge and eat it directly from the container in the middle of the night with a spoon!

Knock yourself out and let me know what you come up with.

About urbanfoodguy

I'm a self taught cook with a dedication to buying and eating food that is as humanely and sustainably raised as possible. Which is why in addition to recipes you will see a lot of environmental/political reporting here. I started cooking when I was about 6, it's something I always loved to do. Watching Graham Kerr - aka "The Galloping Gourmet" - was what got me started and I have never really looked back. Over the years I've been a private chef, a caterer, and a food stylist for magazines such as Bon Appétit, Food & Wine, Real Simple, Oprah, Martha Stewart's Everyday Food and many more. I've also worked in the prep kitchen for the Food Network on the Bobby Flay and Paula Deen shows. Now I work at home in my kitchen sharing with you here recipes that I create or that other people have created that inspire me and I think you will like. I love my neighborhood (the Lower East Side of Manhattan) and I love to travel. Because NYC is such a big place I tend to focus mostly on my 'hood and the ones that are close by: The East Village, Bowery, Chinatown and Williamsburg. My love of travel has no limits really, I'm always ready to get on a plane. I was lucky enough to have a business for many years that allowed me to spend a lot of time in South East Asia. These days I've been spending time in Mexico, Germany, Canada and the West Coast of the U.S., but check back you never know where I might end up. I do consulting, cooking classes, and freelance lifestyle writing so if you are interested please send me a note: urbanfoodguy@gmail.com
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