Enjoy the spring with this fresh and sweet rhubarb berry crumble.
If you think you can do something …
you can do it! and
If you think you can not …
you’re right … you can not.
It’s only the WILL! And God mercy at the beginning.
We’re as powerful as we want to be!
How close we are to success is how confident we are.
Yes, It’s my blog anniversary. My blog is turning two this april, I can’t believe the days just went by so quickly, and here I am… still enjoying the love of making, photographing, and sharing food with you friends.
Yes, I remember the last time I was out for a couple of months and was going to quit blogging, but thought to give myself another chance, and with some friends courage, I returned, and promise to keep up as long as I can.
This semester I didn’t take classes toward my biology master degree, but the coming months will be so hard that I need to manage the time between studying, posting recipes, and my house duty. So please be patient with me.
Todays recipe is pretty sweet, delicious and makes a good dessert in any season and occasion. The best part that it’s so easy to make and so so yummy…
To celebrate the spring I used rhubarb with fresh strawberry and raspberry, the blends are gorgeous sweet and sour, flavored with some sprinkles of rosewater, makes the berry heavenly aromatic and adds a lot to delicious berry taste. All topped with a crunchy nutty layer of oats that screams buttery flavor.
Rhubarb Berry Crumble
1/2 cup white sugar
1 1/2 tablespoons all-purpose flour
1 cup sliced fresh berry(I used strawberry & raspberry)
1 cup sliced rhubarb
About 1 teaspoon rosewater
3/4 cups all-purpose flour
3/4 cup rolled oats
1/2 cup packed brown sugar
1/3 cup butter, soft
Roasted pistachio for serving
Ice cream any flavor of your wish, to enjoy with.
Preheat oven to 375 degrees F (190 degrees C). In a large bowl, mix white sugar, 3 tablespoons flour, strawberries, raspberries, and rhubarb. Add the rosewater and mix. Place the mixture in a small ramekins.
Mix 3/4 cup flour, oats, brown sugar, and Butter until crumbly. You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture.
Bake 45 minutes in the preheated oven, or until crisp and lightly browned.
Enjoy with your favorite ice cream, and sprinkle some crushed pistachio on top.