In the Kitchen: Strawberry Rhubarb Crumble

The combination of tart rhubarb, sweet strawberries and the buttery crunch of crumble topping is hard to beat.

For the topping:

1&1/2 cup AP flour
3/4 cup turbinado sugar
3/4 cup granulated sugar
8 tablespoons (1 stick) of cold, unsalted butter, 1/2 inch cubes
1 teaspoon ground cinnamon
1/2 teaspoon salt
dash of nutmeg

For the filling:

2 cups strawberries, quartered
2 cups rhubarb, cut into 1/2 inch pieces**
1/2 cup turbinado sugar
3 tablespoons cornstarch (or AP flour)
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract

For the topping, combine all ingredients and work the butter with your hands until all butter has been incorporated and crumbs begin to form. Refrigerate for 20 minutes.

For the filling, combine all ingredients in large bowl and stir well. Place filling in large dish or divide into smaller ramekins. Top with chilled crumb topping.

Bake at 400 degrees F for 25 - 30 minutes until crumble is browned and the fruit is bubbling. Serve with vanilla ice cream or whipped cream.

Lock the door - your neighbors are coming to visit.

**If you are fortunate enough to have a neighborhood Publix, they carry wonderful frozen rhubarb.

Image courtesy of Sunday Suppers.

R.I.P. Squirrels

Let's just say the battle has begun.

The colony of squirrels that call our property (and often attic) home have, until this point, been tolerated. I wouldn't call a peaceful relationship, but we have made it work.

Until now.

Dugald and I were very excited that our beautiful crop of sweet corn was ready. We decided to wait a day or two to pick it - planning one of our weekday meals around it.

This is what Dugald found after a trip to the garden:

Every single ear of corn had been eaten by the squirrels in one night! Let's just say we won't have this problem next year. R.I.P. you fluffy, little destroyers.