The past couple of days our strawberries have been coming in and they are so delicious.  The netting over them has worked very well and the birds just have to do without!  Unfortunately they weren’t ready for the crumble we made for Father’s Day so I had to buy the strawberries.

Conor Bofin recently posted a recipe for rhubarb crumble with ginger.  As soon as our rhubarb was ready I was planning on doing a strawbery rhubarb crumble as crumble is a favourite in our house and our son loves to make the topping.  Conor’s idea of adding ginger was a light bulb moment.  Ginger goes so well with fruit so I had to add it to our recipe.

Even though our strawberries weren’t ready the co-op had some lovely organic ones.

Quarter a pound of  strawberries and place them in a small pan on medium heat.  As it starts to warm up add 1/3 cup of brown sugar.  Stir well as this starts to simmer.

Grate fresh ginger over the strawberries.  I used a chunk that was about 1 1/2″ all the way round.  If you really like the bite of the ginger use more.

Simmer until it becomes a chunky jam.  You don’t want the strawberries to disappear completely.  Set aside and slice the rhubarb into half inch bits.  I used 3 stalks for this.

Mix in with the strawberries and add to the baking dish.  Preheat the oven to 375F/190C.  Our son made the topping from the recipe in the Pillsbury The Complete Book of Baking.  1 cup of rolled oats, 3/4 cup all purpose flour, 3/4 cup firmly packed brown sugar, and 1/2 cup of softened butter.

Bake for 25-35 minutes.

I was curious as to why the topping didn’t come out as golden as it usually did.  We found out the sugar was left out!  Oops.  But hey he’s 9 and I figure it doesn’t hurt for him to see why all the ingredients are important.  And I love the fact he wants to bake so I’m not stopping him!  Plus we were serving it with ice cream.  So we were fine.

Adding ginger was a hit and it really worked well with the ice cream.