U-Pick is one of the magical phrases of summer! I went to Susie's Garden Patch in Homer Glen and came home with over 7 lbs of berries and an achy back. Here is my recipe for Strawberry Rhubarb Crumble, adapted from Queen Martha.
1 cup chopped rhubarb
about 4 cups chopped strawberries - I never measure, just look when the corningware dish is full
3/4 cup sugar
2T instant tapioca
splash orange or apple juice
1 cup flour
6T unsalted butter, softened
1/3 cup packed light brown sugar
pinch salt
Preheat oven to 375F.
Combine rhubarb, berries, juice, sugar, and tapioca in a large baking dish, let sit 15 minutes, stirring occasionally.
Chop up butter and combine in a large bowl with flour, salt, and brown sugar. Here the recipe says to use a mixer, but I just mash with a fork and my hands until the mixture is crumbly.
Spread evenly over fruit mixture and bake until golden and bubbly, about 40 minutes.
Serve with vanilla bean ice cream.
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