So, I went to a farmer’s market yesterday. I’m planning on buying as much local produce as possible this summer. But, I hadn’t really reckoned on just how early in the season it is (what do you MEAN I can’t have every vegetable every month regardless of season?). So, the pickings were a little thin.
But the booth that sold me a very nice chuck roast (a story for another day) had rhubarb. I’ve never cooked with rhubarb before–in fact, I’ve never even eaten rhubarb before–and I was totally ready to discover it.
I brought it home and dug up this beautiful strawberry-rhubarb crumble recipe from Smitten Kitchen. Oh, mama.
And, I’ll confess, I felt a little guilty about the strawberries, because while the rhubarb was both local and in season, the strawberries were neither. (They were very unremarkable, nearly flavorless red things from California.)
And my considerable capacity for guilt failed me. It is a beautiful thing, my friends. If you don’t believe me, ask my roommate, who tweeted about it: “@the_metaskeptic: Wow. @middlemuse’s strawberry and rhubarb crumble is beyond words. I could cry.”
And the best part? I had a lot more rhubarb than the recipe called for, so I just doubled the whole thing. I’ll be eating crumble for breakfast for a while.