May feels good, doesn’t it? The mountain is closed, the sun is shining, and bit by bit, the grass is turning greener. In a few weeks the aspen trees will also start to open their tiny leaves. I’m looking forward to summer in the valley, and I always do.
Yesterday evening I noticed something out of place in my backyard. A second look confirmed my surprise- two HUGE moose grazing! It was that time of day when it’s light out but too dark to get a clear photo, so unfortunately I have nothing to show for it. But it was pretty neat and I enjoyed watching them.
I grew up in the midwest, so moose and other mountain wildlife sightings get me more excited than most. There’s just something so majestic about these large animals, still roaming wild and free.
Another sign of spring and good things to come can be the rhubarb I found last week at a market in Boulder. The pink and green stalks were fresh, firm, and free of any dried, rubbery ends. Some people don’t care for rhubarb but I love it’s bright, clean, and tart flavor. Strawberries can also be particularly good this time of year, and offer an excellent flavor counterpoint to rhubarb, which is why it’s only natural the two be paired together.
I made this crumble using what I had on hand, so it only makes about four portions. If you’re trying to serve a larger crowd, simply double or triple the recipe. A pinch of dried lavender flowers adds an elegant floral note, but if you don’t have them, omitting them won’t ruin the recipe.
A dollop of whipped cream or better yet- a scoop of frozen lemon yogurt- would be perfect served over the warm crumble.
Wishing you all happiness and warm sunshine!
How to make this recipe:
Strawberry Rhubarb Crumble with Almond, Lemon, & Lavender
- Fruit Filling:
- 1 cup trimmed, chopped rhubarb
- 2 cups hulled, sliced strawberries
- 1 tablespoon lemon juice
- zest of ½ lemon
- ½ tablespoon cornstarch
- scant ½ cup sugar
- Crumble Topping:
- 3 oz cold unsalted butter, cubed
- ½ cup all-purpose flour
- 2 tablespoons brown sugar
- ¼ cup almond flour (finely ground almonds)
- ¼ cup old-fashioned oats
- pinch of dried lavender flowers
- ⅛ teaspoon salt
- ½ teaspoon vanilla
- Preheat your oven to 350 F.
- Lightly butter or grease a deep 6" baking dish (mine was 3" deep).
- To make the fruit filling: gently toss the rhubarb, strawberries, lemon juice, lemon zest, cornstarch, and sugar together until well mixed.
- Spoon the fruit filling into the prepared baking dish.
- To make the crumble topping, combine the cubed cold butter, flour, brown sugar, almond flour, oats, lavender flowers, salt, and vanilla in a mixing bowl. Using either the paddle attachment on an electric mixer or a pastry cutter, blend until a dough starts to form, but don't let it mix all the way into one giant ball.
- The dough should be crumbly and clumps together easily.
- Sprinkle the dough over the fruit filling and bake for 25-30 minutes, or until the crumble is bubbling and the topping has turned a light golden brown.
- Makes about 4 portions.