Strawberry Rhubarb Crumble

It’s spring.  Spring means rhubarb.  I love rhubarb in my baked goods.  Especially in this pie.

It’s no secret that pies take time.  I would like to kiss the feet of the individual who came up with the idea of the fruit crisp/crumble.  It’s genius.  The flavor of pie without the time and work of making crust.

Well, this recipe is no exception.  Deb knows her stuff.  The crumble topping is awesome, probably my favorite.

for the topping, you will need:
1 1/3 cup flour
1 teaspoon baking powder
3 tablespoons sugar
3 tablespoons Demerara (raw) sugar
zest of one lemon
1 stick unsalted butter, melted

Heat the oven to 375°.  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.

for the filling, you will need:
1 ½ cups rhubarb, chopped into 1-inch pieces (about 4 stalks)
1 quart strawberries, hulled & quartered
juice of one lemon
½ cup sugar
3 tablespoons cornstarch
pinch of salt

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

Remove topping from refrigerator and cover fruit thickly and evenly with topping. Place pie plate on a foil-lined baking sheet, and bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 40 to 50 minutes.

Serve immediately with a heaping scoop of vanilla ice cream.  Matt likes to sprinkle cinnamon on top.  I was too busy inhaling my bowl to stop to put any on…  It’s so good I made it twice in one weekend.  You should make this, pronto.

serves: 6
time: 15 min prep + 50 min baking
from: Smitten Kitchen 

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  • By A Hot Mess | a glass of milk on April 26, 2012 at 7:13 pm

    […] And then she made it again, and again, and again, all the while touting it on Facebook.  Then Ali made it too.  And so I had to give it a […]

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