Strawberry Rhubarb Crumb

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Hello! I know its been forever since I’ve posted. And again, my reason is time well spent with the kids. They are now 3 & 5 and so entertaining, endearing, and full of life. We went strawberry picking a few weeks ago and this recipe was a result.

The filling’s thick and gooey center has bites of sweetness and tartness and then you bite into the crumb and get the crunch of walnuts and a surprising hint of ginger that lingers softly. Be sure to make this when you are able to feed a crowd. Otherwise, its you & the pie and trust me, you aren’t going to be throwing it out. So for your summer ready beach body, I advise only making this when there are lots of people to consume it!

I suggest using spelt flour as it seems to be a suitable flour for those of us with wheat allergies but not celiac disease. If you need to avoid gluten all together, I would suggest a sorghum based gf flour mix. And if you don’t have stomach issues (lucky you!) then all-purpose flour would work fine here.

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Strawberry Rhubarb Crumb

10 servings

Crumb Topping
1 c GF oats
3/4 c white spelt flour
2/3 c white sugar
1/2 c chopped walnuts
6 tbsp chilled unsalted butter, cut into 1/2″ chunks
1 oz square crystalized candied ginger, finely chopped
large pinch of salt

3 c quartered strawberries
1 lb rhubarb, chopped into 1″ pieces
1/4 cup agave nectar
1/4 cup white sugar
1/4 cup brown sugar
1/4 cup cornstarch
3 tbsp minute tapioca pearls
2 tbsp triple sec
smigen salt
1 tbsp chilled unsalted butter, cut in tiny pieces

Crumb Instructions

Preheat oven to 375 degrees. Lightly butter a 9″ glass pie pan.

Combine flour, sugar and salt in medium bowl. Using fingers to incorporate, add in butter until it is crumbly. Mix in remaining ingredients. Chill in fridge as you prepare filling.

Filling Instructions

In large bowl mix together all filling ingredients except for butter. Toss ingredients well and allow to sit for ten minutes.

Place filling ingredients in buttered pie pan, then dot the top of filling with the tiny cubed pieces of butter. Next, pour chilled crumb topping all over pie filling.

Bake in preheated oven for 45-50 minutes until bubbling and golden brown on top.

NOTES: The butter, both in topping and filling, needs to stay chilled in fridge until added to recipe. Orange juice should be a good non-alcoholic replacement for triple sec. The oven broiler may be needed to reach golden brown all over. Don’t forget to watch broiler closely so it doesn’t burn!

Enjoi with some vanilla icecream!


p.s…I now have a huge appreciation for food stylist and photographers. Producing a good photo from a crumbling pie with melting icecream is NOT an easy feat!


Do you CSA?

Hello Father,

I have a confession. I love gardening, I love farmers, I love dirt. But I just can’t imagine joining a CSA. I want freedom of choice, to pick my veggies just the way I want, when I want. You see, God, signing up for a CSA requires commitment. And, I have come to realize that I don’t necessarily enjoy commitments. (I can’t even keep up with once a week pilates.) I do go to the Farmer’s Market faithfully and I shop at the local grocer each week. But I still feel unfaithful to the farmer by not participating in a CSA. Does my selfishness of wanting to choose my veggies each week mean I’m not really supporting the farmer? That rain or shine, drought or flood, he’ll have money to keep his farm afloat no matter how the produce turns out?

Help me out,



I really am serious. Even though I encourage all my friends to participate in one, I have a huge commitment issue with CSA’s (Community Supported Agriculture). And until this past Tuesday I kept telling myself that if there was a farm that had a pick-your-own veggie CSA that I would participate. But then you find that ‘answer’ and realize, you’re still hesitant.

You see, I love going to the different vendors at the market and choosing a tomato here, a carrot bunch there, and a pile of lettuce greens at the next one. And my worry is this, if I commit to spending my $20/week with only one vendor – will I regret it? I definitely won’t regret the quality – its the best there is, but will I regret not getting to spend my $ with lots of vendors in lieu of spending it with one?

What do you think? Do you like your CSA? Do you have one where you choose your veggies or do you get an exciting surprise bag each week? Should I just go for it and try it out? And if you are a farmer…I’d love to know your thoughts on CSA participants versus farmer’s market buyers? Do you get as much $ from going to the Farmer’s Market or would you rather have it all in CSA participants?

Thanks for helping me with my dilemma! Jessica