Strawberry-Rhubarb Crumble

Submitted by megc on

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Here is a delicious strawberry-rhubarb crumble from the excellent blog Smitten Kitchen. Her stuff is great and no doubt this will be, too.

Strawberry-Rhubarb Crumble

Yields 6 to 8 servings.

For the topping:
1 1/3 cup flour
1 teaspoon baking powder
3 tablespoons sugar
3 tablespoons Demerara sugar (or turbinado sugar aka Sugar in the Raw)
Zest of one lemon
1/4 pound (1 stick or 4 ounces) unsalted butter, melted

For the filling:
1 1/2 cups rhubarb, chopped into 1-inch pieces
1 quart strawberries plus a few extras, hulled, quartered
Juice of one lemon
1/2 cup sugar
3 to 4 tablespoons cornstarch (some commenters found the flour option a little too, well, floury so this has been updated)
Pinch of salt

1. Heat oven to 375°F. Prepare topping: In a mixing bowl, combine flour, baking powder, sugars and lemon zest and add the melted butter. Mix until small and large clumps form. Refrigerate until needed.

2. Prepare filling: Toss rhubarb, strawberries, lemon juice, sugar, cornstarch and a pinch of salt in a 9-inch deep-dish pie plate.

3. Remove topping from refrigerator and cover fruit thickly and evenly with topping. Place pie plate on a (foil-lined, if you really want to think ahead) baking sheet, and bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 40 to 50 minutes.

Comments

If you're pressed for time,

Submitted by Threemoons on

If you're pressed for time, you can rip off Gordon Ramsay and a few other chefs and do the following: In an ovenproof pan (like a small cast-iron skillet), cook down the fruit a bit with some sugar and butter. Take pan off of the heat. Mix some brown sugar with granola or just use granola of your choice. Add extra butter pats on granola if you want.Chuck under broiler for a few minutes until stuff becomes toasty/bubbly. Eat. Be Happy.

Threemoons, that sounds very

Submitted by megc on

Threemoons, that sounds very good. Harlan, I'll have to check out those muffins, too. I hope we get more rhubarb - this week's stuff was amazing. Strawberries, while not as red and luscious as the previous week's, made for great strawberry rhubarb crisp. I ended up using a recipe out of the Fields of Greens cookbook. I'll post it when I have a chance.

If you get the fruit share, I expect you'll get more strawberries with that share, too!