Strawberry Rhubarb Crumble
I love a good crumble. Although Apple Crumble is a favourite in our household, I’m always looking for seasonal variations. So when I saw stalks or fresh rhubarb at the market this weekend I quickly snatched some. Rhubarb is one of the first plants available in the spring and mixed with strawberries it makes the ultimate spring crumble/pie/or cobbler base. The topping on this one comes from Mark Bittman, although I add more flour, sugar, and oats because my dish was large and I like a lot of crumble. It was so good I even forgot to take a picture so you’ll just have to trust me on this one.
Pots had lots of fresh local Spinach this weekend so I filled a big bag and woke up this morning wondering what to do with such beautiful greens. I was all set to simply have a toast for breakfast when one look at the goat cheese in the fridge and the spinach sitting in a bowl of water on the counter was enough to make that simple toast a tad nicer. On top of a couple leaves of spinach I piled some broccoli sprouts, and topped the whole thing with goat cheese, which I had mixed with some fresh basil and olive oil. Into the toaster oven it went for five minutes and voilà: