strawberry rhubarb crumble

April 25, 2014 § 80 Comments

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It is rhubarb season!  Next time you go to the market pick up 8 stalks of rhubarb along with a punnet of strawberries and make this crumble.  This dessert is deliciously sweet from the strawberries but pleasantly sharp and tangy from the rhubarb and lemon.  I am not a skilled baker at all, but while in the middle of making the crumble topping something about the measurements and ingredients in the particular recipe I was using did not seem quite right.   I stopped to take a quick look at other recipes online to compare crumble toppings.  In my search I stumbled upon this scrumptious Smitten Kitchen strawberry rhubarb crumble.   I switched recipes and in no time this was in the oven.  Serve this while it is still warm with a scoop of vanilla bean ice cream,  you and those your are dining with will be very happy.

Slight adaptation from Smitten Kitchen’s recipe.  (In the filling I used flour instead of corn starch and suggest using juice from 1/2 lemon rather than one whole lemon)

I n g r e d i e n t s

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

For the filling:

1 1/2 cups rhubarb, chopped into 1-inch pieces
1 1/2 cups strawberries, sliced in half
1 quart strawberries plus a few extras, hulled, quartered
Juice of 1/2 lemon
1/2 cup sugar
2 tablespoons flour
Pinch of salt

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.
Prepare filling: Toss rhubarb, strawberries, lemon juice, sugar, four and a pinch of salt in a 9-inch deep-dish pie plate.
Remove topping from refrigerator and cover fruit thickly and evenly with topping.  Bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 40 to 50 minutes.  Crumble filling has a tendency to spill over in your oven while baking.  Place pie plate on a foil lined baking tray to prevent a mess in your oven!

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