Strawberry-Rhubarb Crumble

This goes on the list of the best thing I have made in awhile.

Yes Joanne, I made it before we went to California - no desserts for me now. :-(

Dessert bans aside - if you can get your hands on some lovely, local, ripe strawberries make this. Of course, I suspect any fruit would work just fine - strawberry season over - try some peaches or plums. You get the picture.

One of the many great things about this recipe is how quickly it goes from a pile of ingredients on the counter to an amazing dessert which will 'wow' folks. Or if you're not intent on wowing folks it will added a delicious hit of yummy goodness at the end of your meal. . . or for breakfast the next day because it is just that yummy.

Strawberry-Rhubarb Crumble

For the topping:
1 1/3 cup flour
1 teaspoon baking powder
3 tablespoons sugar
3 tablespoons sugar in the raw
Zest of one lemon
1 stick (4 oz) unsalted butter, melted
½ teaspoon vanilla extract
¼ teaspoon cinnamon powder

For the filling:
1 1/2 cups rhubarb, chopped (1-inch pieces)
1 quart strawberries, hulled and quartered
Juice of one lemon
1/2 cup sugar
3 tablespoons cornstarch
Pinch of salt

Preheat the oven to 375 F.

Heat oven to 375°F.

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.

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

Remove topping from refrigerator. If it has settled into one giant mound, rough it up a bit with your hands to create the crumbles again. Cover fruit thickly and evenly with crumble (and don’t forget to get the edges good).

Place pie plate on a baking sheet in the middle rack of the oven and bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 40 to 50 minutes.  If your crumble starts to get too brown, but the fruit isn’t quite bubbling yet, cover it with aluminum foil and continue baking until it does.

Comments

[Kayte]

Oh my this looks so delicious...maybe I am happy that strawberry rhubarb season is past as I would be tempted to eat it all right now...lol! I will try your version next June, that will give me a year to practice will power. :-)

[JDeQ]

Hmmmm - I bet it would work great with any fruit - peaches? MMMMM