Strawberry Rhubarb Crumble

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.

If you’re looking for some more easy summer cakes to make check out the Dump Cakes I posted about a few years ago or the Apple Streusel Dump Cake I made for Thanksgiving last year.

And, if you happen to buy too much rhubarb and need another recipe to try out, check out these Rhubarb Cupcakes.

Strawberry Rhubarb Crumble

Ingredients:

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

Directions:

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

Sweet Corn Panna Cotta with Blueberry Compote

I recently signed up for Food & Wine Magazine’s Daily email where I get one sensational (their words not mine) recipe emailed to me every day. I usually glance at the recipe and then delete the email, not because the dish sounds bad, but because I know I will never make it. A week or two ago I got one recipe that I knew I wanted to try… A Sweet Corn Panna Cotta with Fresh Blueberry Compote. I had panna cotta for dessert at a restaurant a few years ago and instantly loved it; granted that one was a Mango Panna Cotta with a Passion Fruit Sauce. I never attempted to make it myself because I thought that it would be difficult – the one recipe I came across was a bit intimidating but once I saw this one I knew I could handle it.

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I began my shucking two ears of corn and then used a corn zipper to remove the kernels and boiled them for about 15 minutes until they were tender.

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Following that I rinsed the kernels in cold water and then transferred them into the bowl of my food processor.

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Meanwhile I sprinkled 1 1/2 teaspoons of unflavored gelatin powder over 1/4 cup of whole milk, which I let stand for 5 minutes.

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In a small saucepan I combined whole milk, heavy cream, salt, granulated sugar, and dark brown sugar and brought it to a simmer over medium heat whisking it to dissolve the sugars.

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I then poured the hot milk mixture into the bowl with the gelatin mixture and stirred it until the gelatin dissolved.

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I then poured the mixture over the corn in the food processor.

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I pureed the corn and milk mixture until it was smooth and then strained it through a sieve pressing on the solids to get all of the liquid out and then discarded the solids.

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I strained the mixture once again through the sieve and then placed the bowl in an ice bath until it was cool, stirring it occasionally.

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And finally I divided the mixture into four 8-ounce ramekins, covered them and placed them in the refrigerator overnight so they could set. In all honesty, I had my doubts that I made the panna cotta correctly because it was so watery when I poured it into the ramekins. I checked one of them an hour or so after refrigerating it to make sure it was solidifying and I am happy to say I had made them correctly!

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While the panna cotta was “baking” in the fridge I made the Blueberry Compote which couldn’t have been simpler. I combined blueberries with sugar, lemon zest, lemon juice and kosher salt and mixed it until the sugar was dissolved and then let it stand for a bit (at least 30 minutes), stirring it occasionally.

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The set panna cotta…

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And topped with the Blueberry Compote.

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This was absolutely delicious! The panna cotta was the perfect texture, silky and smooth, and the corn flavor was just perfect without being too sweet or having too much of a “vegetable” taste, for those of you who aren’t keen on eating your veggies.

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Sweet Corn Panna Cotta with Fresh Blueberry Compote

Servings: 4

Ingredients:

Panna Cotta

2 ears of corn, husked

1 1/2 teaspoons unflavored powdered gelatin

3/4 cup plus 1 tablespoon whole milk

1 cup plus 2 1/2 tablespoons heavy cream

1/4 teaspoon plus 1/8 teaspoon kosher salt

1/4 cup plus 2 tablespoons granulated sugar

3 tablespoons dark brown sugar

Blueberry Compote

1 tablespoon sugar

1/2 teaspoon finely grated lemon zest

1 1/2 teaspoons fresh lemon juice

Pinch of kosher salt

1 1/2 cups blueberries

Directions: 

1. Make the Panna Cotta: In a medium pot fitted with a steamer basket, steam the corn until tender, 15 minutes. Let cool, then cut the kernels from the cobs (you should have 1 1/2 cups); discard the cobs. Transfer the kernels to a blender.*

2. Meanwhile, in a heatproof medium bowl, sprinkle the gelatin over 1/4 cup of the milk. Let stand for 5 minutes.

3. In a small skillet, combine the remaining 1/2 cup plus 1 tablespoon of milk with the cream, salt and both sugars and bring to a bare simmer, whisking to dissolve the sugars. Scrape the hot milk into the gelatin and stir until the gelatin dissolves. Pour the mixture into the blender over the corn and puree until smooth.

4. Strain the puree through a sieve into a large bowl, pressing on the solids; discard the solids. Strain again without pressing; discard any solids in the sieve. Set the panna cotta in an ice bath until cool, stirring occasionally. Scrape the panna cotta into four 8-ounce ramekins. Cover and refrigerate overnight until firm.

5. Make the Blueberry Compote: In a large bowl, combine all of the ingredients and mix until the sugar is dissolved. Let stand for at least 30 minutes, stirring occasionally. Serve the panna cotta in the ramekins with the compote.

*I opted to remove the kernels from the cobs beforehand and boiled the corn for about 15 minutes and then drained it while running them under cold water to cool them. And instead of using a blender, I used a food processor.

Meyer Lemon Yogurt Cake

Key limes weren’t the only citrus fruits I picked up on a recent grocery trip; I also came across some Meyer lemons. I’m always on the lookout for fruits or vegetables that are not your typical everyday kind. So, what exactly is a Meyer Lemon? Well, it’s a cross between your basic lemon and either a mandarin or a common orange. They also have a sweeter and less acidic taste than your typical lemon. One other characteristic that sets them apart is their thin skin. I wasn’t all that sure what I was going to make with them. I began by searching for specific Meyer lemon recipes but I wasn’t all that thrilled with what I came up. I also searched through some of my cookbooks but to no avail of something that really stood out. So, I made my search simpler and just went with a basic lemon search and came across Ina Garten’s (aka The Barefoot Contessa) Lemon Yogurt Cake. The reviews for the cake were good so I just went ahead and swapped out the regular lemons for the Meyer lemons.

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As you can see from the picture below the Meyer lemons are also a bit rounder and the yellow-orange coloring of their skin lets you know they are perfectly ripe

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I began by zesting two of the lemons…

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And then squeezing the juice of three of the lemons to get a little more than a 1/3 of cup of juice. Their skins are so thin that a few of the halves ripped a bit while I was squeezing.

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In one bowl I sifted together flour, baking powder and salt.

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In the bowl of my stand mixer I whisked together whole milk yogurt, sugar, eggs, the lemon zest, and vanilla extract.

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I then slowly whisked in the dry ingredients.

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And finally I used a rubber spatula to fold in vegetable oil.

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Then it was time to pour the batter into my prepared loaf pan. I sprayed it with baking spray and then lined the bottom with parchment paper which I then sprayed with some more baking spray.

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I then placed the cake in a 350 F preheated oven for about 50 minutes. While the cake was in the oven I cooked an equal part of lemon juice and sugar (1/3 cup each) until the sugar dissolved and the mixture was clear and set it aside.

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After the letting the cake cool in the pan for 10 minutes I inverted it onto a wire rack which I had placed over a baking sheet. After poking the cake a few times I poured the lemon-sugar mixture over the cake and allowed it to soak in while the cake cooled.

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Once the cake was completely cooled I moved it to a platter in preparation to drizzle it with a lemon glaze, which I made by mixing confectioners’ sugar and a few tablespoons of lemon juice.

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The final product. I should note that the recipe called for an 8.5 x 4.25 x 2.5 inch pan, which I don’t have, so I used my 9.25 x 5.25 x 2.75 inch pan which resulted in a cake that was a bit wider and shorter but not lacking in deliciousness.

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This cake was absolutely divine. I thought it was going to be on the sweeter side because of the glaze and lemon and sugar juice poured over it but it only enhanced the flavor. I was extremely happy with it and can’t wait to make it again.

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Meyer Lemon Yogurt Cake – adapted from here

Ingredients:

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon kosher salt

1 cup plain whole-milk yogurt

1 1/3 cups sugar, divided

3 large eggs

2 teaspoons grated Meyer lemon zest (2 lemons)

1/2 teaspoon pure vanilla extract

1/2 cup vegetable oil

1/3 cup freshly squeezed Meyer lemon juice

1 cup confectioners’ sugar

2 tablespoons freshly squeezed Meyer lemon juice

Directions:

1. Preheat the oven to 350 degrees F. Grease a loaf pan. Line the bottom with parchment paper and then grease the pan again.

2. Sift together the flour, baking powder, and salt in one bowl. In another bowl, whisk together the yogurt, 1 cup of sugar, the eggs, lemon zest and vanilla extract. Slowly whisk in the flour mixture. With a rubber spatula, fold the vegetable oil in the batter, making sure it’s all incorporated. Pour the batter into the prepared loaf pan and bake for about 50 minutes, or until a cake tester in the center of the loaf comes out clean.

3. Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolved and the mixture is clean. Set aside.

4. When the cake is done, allow it cool in the pain for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

5. For the glaze, combine the confectioners’ sugar and lemon juice and drizzle over the cake.

 

Zucchini Spice Bread

Another mini road trip meant it was time to bake another dessert that wouldn’t require refrigeration. This time I went with a Zucchini Spice Bread. If you are not a fan of zucchinis, or vegetables for that matter, no worries the addition of some warm spices masks the fact that a vegetable is the main ingredient in this delicious loaf cake. Luckily for me, I love all vegetables – even those bitter Brussels sprouts. Trust me; they can be delicious when made the right way.

I began by grating a medium-sized zucchini. While the recipe called for the zucchini to be coarsely grated I opted to finely grate it which I think added to the moisture of the bread.

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Next I whisked together the dry ingredients; flour, baking powder, baking soda, salt and the spices: cinnamon, ginger, nutmeg and ground cloves.

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In another bowl I used a hand mixer to mix together canola oil, light brown and granulated sugar, two eggs, vanilla extract…

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And finally the zucchini.

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I then added in the flour mixture and mixed it until it was just combined.

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After pouring it into my prepared loaf pan – I sprayed it with baking spray – I baked it in a preheated 350 F oven for about 50 minutes.

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The cake smelled delicious right out of the oven and I couldn’t wait for it to cool so I could try a piece.

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After letting it cool for a half hour in the pan and then transferring it to a wire rack to cool completely I was finally able to slice into the loaf and I definitely wasn’t disappointed. It was incredibly moist and the spices were a perfect touch. Next time I make it though I will probably add in some walnuts for a little texture and added flavor.

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Zucchini Spice Bread

Ingredients

1/2 cup canola oil

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon kosher salt

1/4 teaspoon baking soda

1/4 teaspoon ground nutmeg

A pinch of ground cloves

1/2 cup light brown sugar

1/4 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 medium zucchini, coarsely grated (about 1 1/2 cups)

Directions 

1. Heat oven to 350 F. Grease a loaf pan (I used a 9 1/4 x 5 1/4 inch pan.) In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, salt, baking soda, nutmeg and cloves.

2. In a large bowl, mix together the oil, light brown and granulated sugars, eggs and vanilla; mix in the zucchini. Add the flour mixture and mix until just combined (do not over mix.)

3. Spread the batter in the prepared pan bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cool in the pan for 30 minutes, then transfer to a wire rack to cool completely.

Blueberry Crumb Muffins

While berries can pretty much be found year-round at most supermarkets, there’s nothing like getting them during the summer when they are at their peak. I have definitely made the most of them this summer incorporating them into quite a few desserts – as the pièce de résistance on a lemon & pastry cream cake, as a topping to 4th of July themed cupcakes and most recently in raspberry cupcakes. And when I saw that I had a pint of blueberries sitting in my refrigerator a little longer than I would have liked, I decided it was time to use them before losing them. I opted on making a recipe that I love using for blueberries – and one that I have blogged about before – a Blueberry Crumb Cake. Although, this time around I made two tweaks to the recipe….

I dredged the blueberries in flour before folding them into the batter so they wouldn’t all sink to the bottom…

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And I used the batter to make muffins instead of a cake,

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Which I still topped with streusel before baking.

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Hence, Blueberry Crumb Muffins.

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And if you are wondering if the flour covered blueberries worked, just take a look. You can see hints of blueberries at the top of the muffin near the crumb topping as opposed to seeing all of the blueberries at the bottom.

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Blueberry Crumb Muffins – adapted from here

Makes 8 Muffins

Streusel:

1/4 cup granulated sugar

1/3 cup light brown sugar

1 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/4 pound (1 stick) unsalted butter, melted

1 1/3 cups all-purpose flour

Muffins:

6 tablespoons unsalted butter, at room temperature (3/4 stick)

3/4 cup granulated sugar

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

1/2 teaspoon grated lemon zest

2/3 cup sour cream

1 1/4 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup fresh blueberries, dredged in enough flour to coat them

 

Preheat the oven to 350 F. Line 8 muffins cups with paper liners.

For the streusel:

Combine granulated sugar, brown sugar, cinnamon and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.

For the muffins:

In a medium bowl sift the flour, baking powder, baking soda and salt together, set aside.

In the bowl of an electric mixer fitted with the paddle attachment cream the butter and sugar on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs, one at a time. Then add the vanilla, lemon zest and sour cream.

With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completed mixed.

Divide the batter among the muffin cups – I used an ice cream scoop – and crumble the streusel over the batter.

Bake for 20 – 25 minutes, until a cake tester comes out clean. Remove the cupcakes from the tins and let them cool completely on a wire rack.