We were shopping and Amaya zeroed in on the rhubarb. "Can we get this?"
"What are we going to use it for?" was my immediate response.
She thought for a minute. "Strawberry rhubarb pie!"
How could I say no to that? But it was an exceptionally busy week and I didn't have time to make pie that day or the next. On the third morning I looked at my fruit and then at the clock. I was working at the shop that the afternoon and time was running short. So I macerated the fruit with the pie filling ingredients in a loaf pan and made a crumb topping. Then I left both of them in the fridge with instructions for Alex and Amaya to sprinkle the topping over the fruit and bake them when they got home. By the time I made it home for dinner the crisp was resting on the stove. It worked out perfectly. One way or another, there's always time for some kind of home made dessert.
PS: Why a loaf pan? We prefer more a higher fruit to crumb ratio. This way there lots of saucy red fruit to go with the ice cream and just enough crumble topping to give it the perfect crunch.
Years Past
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
