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
Topping
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
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
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.
Looks amazing! Will probably make a variation of this today…no strawberries yet, but our rhubarb is begging to be picked. Thanks.
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