Today was a warm and cloudy day. My little rhubarb plant has been sending out rhubarb pretty well. I made a rhubarb strawberry pie last week and it was yummy....but....no one eats the crust but me..and the dog! So...when they asked me to make a pie again I thought...nope! I'm not gonna do it! I made rhubarb crumble instead and it turned out great. I made this up...so my measurements are probably not exact enough for some.
Rhubarb Crumble
Strawberries-washed and cut into chunks. (I used 2 of the plastic clamshells from Winco)
Rhubarb-5 good sized stalks of rhubarb. I peeled the skin and strings off.
1 1/2 c. sugar
3/4 c. Minute tapioca
1/2 t. salt
Mix that all well and let it sit for 30-40 minutes to juice up and start getting the tapioca plumped up.
Pour into a pie dish and top with the following crumble.
1 1/2 c. flour
1 c. sugar
3/4 c. butter
1 t. salt
Mix dry in food processor and mix till blended. Add butter and pulse until it make crumbly stuff.
Put on pie and bake @ 350 degrees for about 35-40 minutes or till the pie bubbles and makes a mess in the oven!
