I don’t get to spend much time in my kitchen anymore. Actually, I’m a bit terrified of it. Right now it just seems like an extra project. Something else I need to pay attention to…when I need to add “do the dishes” and “clean out fridge” to my oh so long to-do list. When my days are long and exhausting, it’s just easier to ignore it…although each time I order take out or go out for coffee it kind of breaks my heart.

But the one thing that keeps me going back into my kitchen is my CSA. I probably couldn’t have picked a better year to join one. Not only does it force me to use the produce, but it pushes me to be more creative, use new ingredients, and enjoy being in my little kitchen. Cause let’s be honest, I could really use less heartbreak in my life.

A few weeks ago I received a bundle of rhubarb and a bunch of strawberries – wanting to keep the kitchen to-do list down, I made a super easy, but super delicious crumble. It’s a perfect summer dessert to share at a dinner party with friends…or you know, just relax, enjoy it all for yourself and eat it in bed.

Strawberry Rhubarb Crumble

{Adapted from Smitten Kitchen}

Topping:

• 1 1/3 cup flour
• 1 teaspoon baking powder
• 6 tablespoons sugar
• 1 stick unsalted butter, melted

Filling:

• 1 1/2 cups rhubarb, chopped into 1-inch pieces
• 1 quart strawberries, tops cut off, quartered
• 1 tablespoons lemon juice
• 1/2 cup sugar
• 3 tablespoons cornstarch
• Pinch of salt

1. Preheat oven to 375°F. Make topping: In a mixing bowl, combine flour, baking powder, and sugar. Add the melted butter. Mix with your hands until clumps form. Refrigerate until needed.

2. Make filling: In a medium bow, combine rhubarb, strawberries, lemon juice, sugar, cornstarch and a pinch of salt. Pour into the bottom of a 9″ pie plate.

3. Remove topping from refrigerator and cover fruit with topping. Place pie plate on a baking sheet and bake 40-50 min – until topping is golden brown and fruit is bubbling beneath.

Also, I split the CSA with my friend Rachel and I love seeing what we both make with the same ingredients. The same week I made this crumble, Rachel made these delicious looking strawberry bourbon corn muffins. Check out the recipe below!

Strawberry Bourbon Corn Muffins

Makes 16 (+/-) muffins

Preheat oven to 400°. Mix 1 1/4 cups nonfat milk with 1 tablespoon lemon juice to create buttermilk. In a medium bowl, mix 1/4 cup corn meal + 1/2 cup whole wheat flour + 3/4 cup white flour + 3/4 cup sugar + 1/4 cup loosely packed brown sugar + 3 teaspoons baking powder + 1 teaspoon baking soda + and the rind from 1 orange.

Slice strawberries to make 1 cup. Toss strawberries with 2 tablespoons dry mixture. In a small bowl, mix milk combo + 1/4 cup olive oil + 1 teaspoons vanilla extract + 2 tablespoons bourbon. Add wet ingredients to dry ingredients and add berries. Stir to combine, but do not over-mix.

Coat muffin tins with non-stick spray. Spoon 1 tablespoon berry-less batter into bottom of each tin (will give your muffins more structure) Fill tins to near-top. Bake for 15 minutes, or until golden brown and toothpick comes out clean.