Crumbles are great for the warmer months. They can be made with pretty much any fruit, are super simple and pair well with a scoop of vanilla ice cream on top. Summer is an ideal time for cherry pie, blueberry pie and strawberry rhubarb pie… How about making one of those into a crumble? Today, I am bringing you just that… A Strawberry Rhubarb Crumble.
A little backstory on Rhubarb… You may think that rhubarb is related to celery because it pretty much just looks like red celery and that it is a fruit because it’s primarily used in dessert, but, both accounts are wrong. Rhubarb and celery while they may look alike are not part of the same family, and based on the theory that fruits have seeds, rhubarb is not a fruit. Rhubarb is used in baking because its tart flavor will not become overly sweet when added with sugar and other sweeteners. To me rhubarb tastes like an unripen apple. If you’re keen on tart flavors then raw rhubarb may be perfect for you, but, avoid eating its leaves as they contain high levels of oxalic acid which can cause kidney damage, granted, you would have to eat a pretty hefty amount, but even a small amount can make you sick so why take the chance. Anyhoo, back to the crumble.
I began by making the topping… I mixed flour, baking powder, granulated sugar, light brown sugar and lemon zest in a bowl. I then added in melted butter and stirred all of the ingredients together until it formed into clumps and then refrigerated it for 10 minutes.
In another bowl I made the filling by tossing together chopped rhubarb, quartered strawberries, lemon juice, granulated sugar, salt and to thicken the filling, cornstarch. I transferred this to a 9-inch deep dish pie plate and let it sit for 10 minutes.
Once everything had sat for its designated time I covered the fruit with the crumb topping…
And baked it in a 375 preheated oven for about 45 minutes. Until the filling was bubbly.
I let the crumble rest for a bit and then enjoyed some with what else, a scoop of vanilla ice cream.
And, if you happen to buy too much rhubarb and need another recipe to try out, check out these Rhubarb Cupcakes.
Strawberry Rhubarb Crumble
For the Topping:
1 1/3 cups flour
1 teaspoon baking powder
3 tablespoons granulated sugar
3 tablespoons light brown sugar
Grated zest of 1 lemon
10 tablespoons unsalted butter, melted
For the Filling:
1 1/2 cups 1-inch pieced chopped rhubarb (about 3 stalks)
1 quart strawberries hulled and quartered (about 4 cups)
Juice of lemon
1/2 cup granulated sugar
3 tablespoons cornstarch
Pinch of salt
Vanilla ice cream for serving
Preheat the oven to 375 F.
Make the topping: In a medium bowl combine the flour, baking powder, both sugars and the lemon zest. Add the melted butter and stir the mixture until it forms small and large clumps. Refrigerate for 10 minutes.
Make the filling: In a large bowl combine the rhubarb, strawberries, lemon juice, sugar, salt and cornstarch. Let rest for 10 minutes and then transfer to a 9-inch deep dish pie plate or a 9-inch square baking dish.
Top the filling evenly with the topping mixture and place the dish on a foil lined baking sheet. Bake until the topping is golden brown and the filling is bubbling, about 40 to 50 minutes.
Let the crumble rest for at least 15 minutes before enjoying.
Serve warm and store leftovers in the refrigerator.
Recipe from Food Network