At this point in our baking odyssey, Alison and I pretty much do not bake unless we have an event or person on which to unload our finished product. It is not that we are opposed to eating–we obviously need to taste test multiple times to make sure we are on track! But to avoid overdoing it, we make arrangements to send our cookies, cakes, and other items on their merry way.
But last week I wanted to bake something for myself. No consideration of mailing sturdiness or audience. Just something I wanted to bake and eat. So that’s what I did. I have been thinking about making this strawberry rhubarb crumble for years. It’s from my favorite food blog, Five O’clock Food, which unfortunately seems to be on an extended (or maybe permanent) hiatus. We have loved all the recipes we have tried on this site, savory and sweet alike. The strawberry rhubarb crumble was no exception.
I halved the recipe, since there are only two of us, but otherwise followed the directions. It was incredibly easy to make. Just whisk together fruit with some sugar, flour, orange zest and juice, and spices.
Then top with a simple crumble.
I have to use this crumble again. It was delightful.
It also makes a great breakfast!
Until it’s gone.
