• Mini-Strawberry Rhubarb Crumbles


    Strawberry Rhubarb Filling
    2 tablespoons unsalted butter
    4 cups thinly sliced strawberries
    1 large-rib rhubarb, thinly sliced
    2 tablespoons sugar
    1 tablespoon fresh lemon juice

    Crumble Topping
    1/2 cup unbleached all-purpose flour
    1/4 cup packed light brown sugar
    3 tablespoons cold unsalted bytter, cut into pea-size pieces


    1. Melt butter for filling saucepan over medium heat. Add fruit, and cook, stirring constantly for 2 to 3 minutes. Add sugar and lemon juice, and cook for 2 more minutes. Remove from heat and set aside.

    2. To make crumble, hand mix flour, brown sugar, and butter pieces until mixture resembles a course meal.

    3. Divide fruit into six ramekins. Crown each with crumble topping until fruit is completely covered. Bake at 375 degrees for 25 to 30 minutes, until golden. Serve warm.

    Nutritional analysis: 175 calories; 10 g fat; 6 g saturated fat; 25 mg cholesterol; 1 g protein; 22 g carbohydrates; 3 g fiber; 5 mg sodium

  • In Season: Rhubarb

    It got the nickname “pie plant” thanks to its mouthwatering pie pairing with strawberries, but rhubarb is actually a more versatile veggie than that. And there’s good reason to experiment with rhubarb beyond the pie plate: Studies show that rhubarb has anticancer properties and can even help lower blood pressure.

    By Meghan Rabbitt