My garden is flourishing! Roma tomatoes are starting to ripen, carrots are ready to pull, and I've even harvested 3 eggplants!! Don't get me started on the cucumbers taking over my fridge. (But if you need any, please drop by!)
Things got a little wild out there while I was away in Newfoundland, so I'm working my way through weeding, pruning, and tying up. When I went in to tackle the cucumber plants I was pleasantly surprised to find yet another crop of rhubarb ready to pull. I had figured anything at this stage of the summer would be too soft, but these stalks were perfect. I got almost 5 cups of chopped rhubarb from my haul, which I supplemented from my frozen stash to make a yummy crumble for tonight's dessert.
This crumble is super easy and results in a nice, slightly tart, slightly sweet treat. It's great served warm with a scoop of vanilla ice cream.
2/3 cups all-purpose flour
2/3 cups rolled oats
1/3 cup packed brown sugar
4 TBSP butter
Combine all ingredients, mix and crumble with fingers.
6 cups chopped rhubarb
1/3 cup white sugar
Place rhubarb and sugar in a saucepan with just enough water to cover. Bring to a boil, then reduce heat and simmer 5 minutes to stew the rhubarb. Drain.*
Place drained rhubarb in the bottom of a greased baking pan. Cover with the crumble. Bake in a 350 oven for 25-30 minutes, until crumble browns.
*You can save the drained liquid to use as a drink syrup, either combined with soda water or used in place of simple syrup in cocktail recipes. It should be good for up to a week in the fridge.