Strawberry Rhubarb Crumble

A few weeks ago, strawberries were on sale at the store. So, like any rational person, I bought like six times more strawberries than I was capable of eating. At least I was smarter at home-- I washed, chopped, and froze all the little beauties that I knew I wouldn't eat before they went bad. So, I've been sitting here pondering what to make every since.

Enter-- rhubarb season. I wish I had rhubarb growing in my yard. I would be rhubarbing it up like crazy. But, I don't. Instead, I bought really overpriced rhubarb at the store and decided to bake strawberry-rhubarb crumble.

Oh, did I mention that I decided to bake this on a day which had record high heat in Iowa City? Nothing like a 91 degree day in early May that makes you want to turn on your oven (I am an idiot). Anywho-- I used this recipe from smitten kitchen. And... well... I didn't totally love it. The rhubarb never got sweet enough, and the topping tasted too baking powdery to me. I wish I had made rhubarb bread instead and found something else to do with my frozen berries (like a strawberry-banana smoothie, which I wish I had right now).

I'm going to pawn off the rest of the crumble to my step-dad who is definitely the rhubarb nut in the family. Maybe he will see some potential in the dish that I didn't (likely with the help of vanilla ice cream).

Update-- Roman liked it, and even I thought it was okay when accompanied by some ice cream. But still not the best thing I've ever eaten.