wisteria tree

 Our thirty year old wisteria bloomed for the first time this year!

Rhubarb/Strawberry/Blackberry Crumble

Rhubarb is perfect right now, we have a plant in the garden and it’s fresh at the local market. Rhubarb’s tart flavor partners well with strawberries and blackberries. You can really use any berries with the rhubarb.

Ingredients
                                                                  

2 cups chopped rhubarb
2 cups strawberries quartered
1 cup whole blackberries
1/2 cup sugar
1 1/2 tablespoons cornstarch
1/8 teaspoon salt

Crumble Topping
1 cup flour
2/3 cup brown sugar
3 tablespoons sugar
1 teaspoon cinnamon
1/8 teaspoon salt
8 tablespoons cold butter cut into small cubes
1/2 teaspoon ground ginger

Directions

Preheat over to 375 degrees Fahrenheit. Rack in middle position.
Spray a pyrex baking dish with cooking spray.
Wash the rhubarb, chop into 1 inch pieces, wash and quarter the strawberries and wash the blackberries leaving them whole. Put all fruit in a large bowl mix in 1/2 cup sugar, 1 1/2 tablespoons cornstarch and 1/8 teaspoon salt together and add to the bowl of fruit, mix all together thoroughly.
For the crumble topping mix together 1 cup flour 3 tablespoons sugar , 2/3 cup brown sugar, 1 teaspoon cinnamon 1/8 teaspoon salt and 1/2 teaspoon ground ginger. Work in the butter with your hands until it forms into large crumbly bits.
Put the fruit into the pyrex dish, sprinkle the crumble mixture over the fruit evenly.
Place in oven and bake for 40 minutes.
Eat with ice cream.