Friday, July 4, 2014

Strawberry-Rhubarb Balsamic Crumble

'tis the season for such things.
Strawberry-Rhubarb Balsamic Crumble.
things to be thankful for.

The transition from spring to summer can be a rough one. Almost overnight the once irresistible idea of leisurely days spent hanging out in back yards and on porches pales in comparison to spending said days in our underwear on the couch under an air conditioner.  But there is a brief moment in early New England summer where strawberry and rhubarb seasons align perfectly. I think it's Mother Nature's way of helping to ease the seasonal cross-over, gently reassuring us that everything will be ok. Yes, we'll be sweating through our clothes for the next two and a half months, but for now THERE ARE STRAWBERRIES. And rhubarb.
And those two things in combination are enough to make the whole "spring allergies become summer headaches coupled with unavoidable sunburn
and sweating profusely until fall" thing worth it.
So, we will gather rhubarb and we will stand in the sunshine, plucking ripe berries straight from strawberry plants until our fingers are stained red 
and we will remember that we are lucky. 
Even if we are a little bit overheated.

this is a good place to be standing.

Strawberry-Rhubarb Balsamic Crumble
(Serves 4-6)

2c washed and hulled strawberries, halved or quartered
1 1/2c rhubarb, sliced into 1/4" pieces
1Tbsp unrefined sugar
1Tbsp freshly squeezed lemon juice
1/2tsp  lemon zest
2Tbsp balsamic vinegar

1/2c whole wheat pastry flour
1/2c light brown sugar
1/4c vegan butter or slightly chilled coconut oil
1/2tsp ground sea salt
1/2tsp vanilla
1tsp cinnamon + extra for topping
fresh mint for garnish (optional)

Place all filling ingredients in an 8" baking dish or pie plate. Stir gently to combine.

Using a food processor, combine flour, brown sugar and oats.
Blend for 30 seconds.
Add salt, cinnamon, vanilla and butter.
Blend until mixture resembles coarse crumbs.

Take about a third of the topping and stir it directly into the filling.
Take the remainder and crumble it over top.
Dust with additional cinnamon.

Bake at 350 degrees for 30-40 minutes or until filling is bubbly
and topping has lightly browned.

Serve warm or chilled.
It tastes even better the next day.
If there's any left...


  1. I don't remember how I found your blog, but I guess it only matters that I did. I'm a fellow JP vegan! Yay! I'm looking forward to reading more :)

    1. Yay, indeed! Thanks so much for your kind words. JP vegans unite! :)