We are headed to the beach for the holiday weekend which I thought called for the first strawberry rhubarb crumble of the season. Our strawberries are just flowering so no berries yet but the rhubarb is ready! I bought local berries at the farmers market yesterday and harvested our first rhubarb stalks this morning.
I have made this recipe from Smitten Kitchen many times and it is always a hit. The sweet to tart ratio is perfect topped with a short-bread crumble.
Strawberry Rhubarb Crumble
1 1/3 cup flour
1 teaspoon baking powder
3 tablespoons sugar
3 tablespoons Turbinado sugar
Zest of one lemon
1 stick unsalted butter, melted
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
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, cornstarch 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. Place pie plate on a baking sheet (as it can bubble over), and bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 40 to 50 minutes.