Strawberry Rhubarb Crumble

Rhubarb. Strawberries. Hazelnuts.

I am seeing a theme in my recent dessert cravings: first, Rhubarb Compote; then, Hazelnut Cake with strawberries; and now Strawberry Rhubarb Crumble with hazelnuts in the topping. Eating seasonally means you figure out endless ways to work with certain ingredients that are abundant at the moment. We indulge in these just-ripe treasures until we can eat no more.

Lucero Strawberries are such a treat to see at the farmer's market after the long rainy months. P went wild and bought a flat for brunch with our friends Shana, Tony, Cleo, and Judah. After the eight of us stuffed our faces with the sweet berries, we had enough left over to make this crumble and some tasty strawberry preserves with thyme and lemon. (I'll share that recipe with you next week.)

When it comes to crisps and crumbles, I am usually a purist. I stay away from oats and nuts in the topping. However, the strawberry rhubarb crumble recipe from this month's Bon Appetit drew me in. The unexpected crunch of hazelnut is delectable. I'm a convert.


INGREDIENTS 
 adapted from Tamsen Day Lewis's recipe in Bon Appetit, May 2010

• 3/4 cups flour (GF Folks, I suggest Pamela's Bread and Flour Blend)
• 2/3 cup vanilla sugar (see notes)
• large pinch of salt
• 1/3 cup light agave nectar
• 6 tablespoons chilled unsalted butter, cut into 1/2 chunks
• 1/2 cup oats ( GF folks, try Bob's Red Mill)
• 1/2 cup hazelnuts
• 4 cups strawberries
• 12 ounces rhubarb
• vanilla ice cream or heavy cream

Preheat oven to 400. Place hazelnuts on a baking sheet in hot oven for about 10 minutes until nuts are lightly toasted and the skins are blistered. Remove from oven and put nuts in a dish towel. Rub to remove skins. Then coarsely chop and set aside.

Turn oven down to 375. Lightly butter 11x7 baking dish.

In a medium bowl, combine flour, vanilla sugar, and salt. Add butter and use your fingertips to integrate the ingredients. When the mixture is sticking together in clumps, add the oats and chopped hazelnuts. Cover and chill.

Trim and slice rhubarb. Cut strawberries in half. Place in the baking dish. Pour agave over the top of strawberries and rhubarb. Gently toss together.

Distribute topping over the strawberries and rhubarb. Bake for 45 minutes until fruit is bubbling and top is a golden brown.

Let cool for 15 minutes and the fruit juices will thicken.  You can't go wrong with a warm serving of crumble with a scoop of vanilla ice cream. If you have leftovers, eat some for breakfast with heavy cream poured over the top. Go ahead, it's good.