Strawberry-Rhubarb Crumble

One of my favorite blogs, Smitten Kitchen, has some incredible recipes so please check her site out!  When left standing in the kitchen with a bag of rhubarb, this was the website I turned to for help.  Of all the recipes I have made from her site, not one has failed me yet! 

I'm not a big fan of rhubarb so I wasn't thrilled about making this.  However, this recipe was DELICIOUS!!!  I am converted to rhubarb!  I must confess--this is the second time I've made it in three weeks!  I've always been a crumble-girl so this was perfect!  The sweetness of the strawberries was a perfect compliment to the tartness of the rhubarb, and the buttery-raw sugary crumble topping was just the icing on the cake! 

Strawberry-Rhubarb Crumble

Serves 8 (if the person cutting it is nice!)

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 1/2-inch pieces

1 quart strawberries plus a few extras, hulled, quartered

Juice of one lemon

1/2 cup sugar

4 tablespoons cornstarch

Pinch of salt

1. Heat oven to 375°F.
2. 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.
3. Prepare filling: Toss rhubarb, strawberries, lemon juice, sugar, cornstarch and a pinch of salt in a 9-inch deep-dish pie plate.
4. Remove topping from refrigerator and cover fruit thickly and evenly with topping.
5. 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.

This crumble topping is a great basic recipe to have, and believe me when I say that I will try it on the blackberries, blueberries and peaches that are coming into season shortly!  (If you can't tell, this recipe really excites me!)

I dare you to try this!  You won't be disappointed!Pin It