Strawberry Rhubarb Crumble

In Tuesday's Village Acres' CSA shared, I received my first few stalks of rhubarb for the season and today seemed like the perfect time to use them! I had strawberries that had been ripening away in my refrigerator and was full from a dinner of wild rice, pesto, and tofu, with little intention of wanting to eat batter (a rare occasion), so off to the blogs I went!

I decided on using smitten kitchen's recipe, because I had almost all of the ingredients to begin with and in close to the quantities called for. I now am completely out of white sugar, light brown sugar, and butter, but I'd call that a successful baking session! A few edits were made to the recipe, however.

• I used a glass Pyrex dish (not quite a 9"x13", so whatever is next smallest) that was not specifically "deep dish" with no problems. I did put the Pyrex on top of a baking sheet in case there was some bubbling over, but I seem to have been spared any messes!
• I used dark brown sugar, because I didn't have any turbinado sugar.
• I had no lemon, so there was no lemon in the topping or filling. In the filling I did go with a splash of orange juice instead of the lemon juice to add some citrus. If there were Gran Marnier in the apartment, I probably would have tried subbing that in for some tang and citrus. (Boozy fruit, who doesn't approve!?)
• I added a few dashes of cinnamon and and just a smidge of ginger to the filling for a little extra flavor burst.
• I didn't have any cornstarch, so I went with just over a tablespoon of flour to toss the fruit in.

Despite the number of little substitutions I took and liberty I used in making this (okay, I didn't measure any of the fruit.. or sugar..), it turned out pretty spectacular looking! Now I'm just deciding whether I want to make fresh whipped cream for it or if I should go out and buy some local, fresh ice cream!

Happy weekend everybody! Hope you find a chance to make a crumble (or crisp, if you will) in the near future with all of the fruits just coming into season!