Posted by Lindsey Rix
on Jun 18, 2012 in Recipes
| 0 comments
I was inspired by seeing another fruit crumble on Pinterest and while i’m not as good a baker/chef as my husband, I still enjoy dilly dallying around the kitchen. I sorta winged this and it worked out perfectly.
In one bowl, add:
quart of farm fresh (McLeod Farms) strawberries from the freezer (Phil previously cut, cleaned, and added a tablespoon of sugar and let sit for a few hours, then transferred to the freezer)
3 stalks of rhubarb, chop off ends and cut into smallish pieces
1/2 cup of organic cane sugar
drizzle of agave syrup all over
Mix, then add...