I’ve noticed that you don’t really have a cooking blog until you’ve written about a strawberry rhubarb crumble you’ve made. No seriously. They are apparently all the rage and I somehow made it 27 years without ever trying a strawberry-rhubarb anything. Done gasping? Let’s get on with it then.
I got invited to a lab barbecue this Memorial Day weekend and, realizing that this might be my last chance to combine the supposedly magnificent forces of strawberries and rhubarb this season, I decided to make smittenkitchen’s strawberry rhubarb crumble recipe. This recipe is super simple and the only ingredient I had to buy to make it was the rhubarb! I love it when I go to the grocery store and spend less than $10! Believe me, it doesn’t happen often.
From start to finish this took me about an hour and 15 minutes to make. Not bad, given that 40 minutes of that was baking time. It then sat around for about 2 hours at the barbecue before it was served and was still delicious. Although I really like the idea of oats being a component of crumbles, this oat-free shortbread-like crumble topping was stunning. And the filling? What everyone says about the sweetness of strawberries perfectly complimenting the tartness of rhubarb? It’s true. The two together reminded me of a cherry filling. Don’t get me wrong, it was really good, I guess I just thought it was going to be something unlike anything I’d ever tasted. Still, I (and everyone at the party who ate it) gave it two thumbs up. I’m now willing to venture a little further into the strawberry-rhubarb dessert realm…next spring! Until then, I hope there will be at least a few summer peach and blackberry cobblers in my future! Stay tuned!
Yields 6 to 8 servings.
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-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
1. 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.
2. Prepare filling: Toss rhubarb, strawberries, lemon juice, sugar, cornstarch and a pinch of salt in a 9-inch deep-dish pie plate. (I used an oval dish this time, because they fit better in the bottom of a shopping bag.)
3. Remove topping from refrigerator and cover fruit thickly and evenly with topping. 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.