Deconstructed Strawberry~Rhubarb Crumble & March's Apron Winner

Not to brag...but we had a record breaking 70+ degrees day yesterday and no Rain!!  I've lived in the Pacific Northwest for almost 12 years and we have NEVER had a dry or warm day Easter since I moved here, so maybe we were due:-D  My baking yesterday definitely reflected this happy, rejoiceful day.

Strawberries and rhubarb have always been one of my favorite spring-time combinations; it started with my grandmother's compote that she made for us, if my older sister left enough strawberries to pick (only teasing!!)  This "deconstructed" crumble was inspired by her compote and we enjoyed it with doors opened and birds singing.

A crumble is a dessert of British and Irish origin and one my mother made often with the fruits of the season.  Although it can be either savory or sweet, the sweet version is definitely the preferred!  Typically, fruit is baked with a topping (crumble) of oats, sugar, flour, butter, cinnamon, and occasionally nuts, only I didn't add them to mine.  I baked the crumble topping separate and after making the compote, added to the center.  These are quick desserts to make and I've shown it "constructed" in my mini trifle bowls for the Easter table, but just as good would be some mason jars for your family outings when the weather is warm.

Deconstructed Strawberry~Rhubarb Crumble
Crumble:
3/4 cup King Arthur all-purpose flour
1/2 cup granulated sugar
1 tsp. cinnamon
1/2 cup (1 stick) cold, unsalted butter, cut into 1/2" pieces
3/4 Old-fashioned oatmeal
3 T maple syrup

Preheat oven to 350F-degrees and line a large baking sheet with parchment paper.
In a bowl, mix the first three ingredients, then, use a pastry cutter (blender) to work in the butter pieces.

Stir in the old fashioned oats.  Next, add the maple syrup and stir with a fork to combine into a "crumble."

Spread mixture onto the prepared baking sheet and bake in the preheated oven for 15 minutes, or until golden brown.  Don't be concerned if it spreads into one big layer--When it's cool, break it into crumbles:-D

Set aside to layer with the compote.  Any leftover crumble makes for a delicious topping for ice cream or may find it's way into a cookie dough this week!

Strawberry~Rhubarb Compote:
2 cups of sliced strawberries, + 1 cup more added after the mixture has cooled
2 cups of rhubarb, cut into 1/2" pieces
1/2 to 3/4 cup granulated sugar (taste for sweetness)
1 vanilla bean, split and scraped

In a medium saucepan, combine the ingredients and stir gently.  Add the whole bean to the mixture and cook, covered, over medium/low heat until it starts to bubble (about 5 minutes).

Remove from the heat and cool.  Before you layer the compote and crumble, add one more cup of fresh, sliced strawberries.

To assemble ~
Spoon some of the compote into dessert bowls or mason jars, then add a layer of crumble.  Add a little more compote, then top it off with FRESH WHIP CREAM!

ENJOY!

Now, no April Fools, but the winner of March's Give-Away Apron is Kari anne at Thistlewood Farms!  Congratulations Kari anne; please send me your address and the apron will be "winging" its way to you.

It all goes well, I will have April's apron up later today...or by tomorrow at the latest.  Thank you all  for all your lovely comments and inspiring me everyday:-D