I found this on Smitten Kitchen and pretty much walked straight to the backyard to cut more rhubarb – I just upped the fruit.  Enjoy!

Strawberry Rhubarb Crumble

Topping

1 1/3 c. flour

1 t. baking powder

3 T. EACH sugar AND raw sugar (I used Demerara)

zest from 1 lemon (you’ll need the juice for the filling)

1/2 c. butter, melted

Filling

3 c. rhubarb, cut into 1-inch pieces

4 c. strawberries, hulled and cut into pieces the size of the rhubarb

juice from 1 lemon (1-2 T.)

1/2 c. sugar

4 T. cornstarch

1/4 t. salt

Preheat the oven to 375 and in a medium bowl, combine all of the topping ingredients except the butter.  Add in the butter and work it in with a spatula until well combined – it will be in lumps and chunks – then put it in the fridge until everything else is ready.

Grease a large casserole – though I’m sure a 9 x 13 pan would work – and in a large bowl combine all of the filling ingredients, mixing until there’s no trace of cornstarch.  Add everything into your prepared casserole.

Take the topping out of the fridge and spend a couple of minutes breaking it up again, then layer it thickly and evenly over all of the fruit.  Bake for about 45 minutes – the fruit should be bubbling and the crumble starting to brown – and then indulge in warm crumble with a bit of vanilla ice cream.

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