Strawberry Rhubarb Crumble

I'm home! It has been a while to say the least. Here's a bit of what I did.

An elevator in Lisbon. They really make anything plain, fancy.

One of our two homes in Portugal, the apartment.

One of the many stunning churches. If only Vancouver had some older architecture. We make up for it with maple syrup and igloos.

See? He wasn't that tough. Showing off his grillz. I had one on my shoulder! He was smaller but still lethal. Those ships in the background are the British Navy but that's another story. 

And of course, here is some strawberry rhubarb deliciousness. This was made the day before I left and as a result, the recipe was lost. It was written on some scrap paper as I went along and it is probably now becoming a cardboard box. Dang. So this is what I wrote down when I got to Portugal. Figured it would be forgotten if I waited. Rhubarb is love and strawberries enhance everything good about it.

Strawberry Rhubarb Crumble
Adapted from several places

filling
5 cups rhubarb, diced into about 1 cm squares
2 cups strawberries, cut into 1 cm slices
3/4 cup sugar
1/2 cup packed light brown sugar
3 1/2 tbsp instant tapioca
zest of 1 lemon
juice from half of a lemon
crumble
1/4 cup old fashioned oats
3/4 cup flour
scant 5 tbsp butter, softened
big pinch of kosher salt
1/4 cup packed light brown sugar

Preheat the oven to 375º. In a large bowl, mix together all of the filling ingredients until fully combined. Set it aside for about 10 minutes. In a smaller bowl, mix all of the ingredients together until clumps form. Hands are very necessary. Pour the filling into a 8 x 8 inch square pan. Evenly distribute the crumble on top. Place the pan on a rimmed baking sheet covered in tin foil so that in the even tthe filling should bubble over, and it will, the sheet will save if from attacking the bottom of the oven. Bake the crumble for 35 minutes. The filling should be bubbling and the crumble should be golden brown. Let it sit for about 15 minutes. Can be served warm but still tastes amazing when room temperature.