Strawberry rhubarb crumble

One of the strawberries in the pint I just bought was fuzzy, so I knew it was time to act. I had some gorgeous deep red rhubarb from the farmers' market-- what could be simpler (or more delicious) than a crumble?

Take everything in this recipe as a guideline. You can use different berries (raspberries, blueberries, blackberries), different citrus juice (lime, orange, grapefruit), different amounts of spices and topping. Best of all, only only mixing bowl gets dirty and you get to use your hands-- no wooden spoons required!

Strawberry rhubarb crumble

vegan, gluten-free

Ingredients

• 1 pint strawberries, hulled and chopped into largish bite-size pieces, about 1/2"
• a similar amount of rhubarb, about six long, thinner stalks cut into slightly smaller pieces
• 1/2 lemon, juiced
• 1/2 cup sugar
• 2 tsp cornstarch
• 1 1/2 cups oats
• 1/4 cup margarine (I use Earth Balance)
• 1/2 cup brown sugar
• 1/2 tsp cinnamon
• 1/8 tsp nutmeg, fresh grated is best
• a tiny pinch of salt

Directions

• Pre-heat oven to 375 F.
• Combine filling-- strawberries through cornstarch-- in an 8 or 9" cake pan. Nonstick is nice.
• In a medium mixing bowl, combine the rest of the ingredients for the topping with your hands to smush the margarine into the oats. It doesn't need to be perfectly mixed.
• Use your hands to crumble pea-sized bits of topping over the filling in the pan, evenly distributing it on the surface.
• Bake for half an hour, or until topping is lightly browned and the juice in the filling has thickened.