Growing up, I can clearly remember summer days at my grandparents’ house. I would sneak a handful of sugar from the kitchen and then dart into the garden to find the perfect stalks of rhubarb to crunch on. Once I made my choice, I’d break off the end, crushing it into my sugar-filled hand. And then, my first bite — sweet, sour, crunchy, juicy. To me, that was the taste of summer. Well, that and my grandmother’s spectacular strawberry rhubarb pie. No dessert could come close to it! So when I spotted the loveliest quart of strawberries and beautifully blushed rhubarb at Allandale Farm a few weeks ago, I couldn’t resist grabbing both.
The Strawberry Rhubarb Crumble I decided to make is much less labor intensive than my grandmother’s homemade pie, but every bit as scrumptious.
- 1 1/3 cups flour
- 1 tsp baking powder
- 1/4 cup granulated sugar
- 1/4 cup sugar in the raw (cane sugar)
- zest of one lemon
- 1 stick unsalted butter, melted
- 1 1/2 cups rhubarb, (about 3 stalks), chopped into 1″ pieces
- 1 quart strawberries, plus some extra (don’t have to be precise)
- juice of 1 lemon
- 1/2 cup granulated sugar
- 3-4 TBSP cornstarch
- 1/4 tsp salt
Heat oven to 375 degrees.
To prepare the topping simply combine the flour, baking powder, both sugars, lemon zest and melted butter. Mix until crumbly. Mixture should be fairly dry. Toss it into the fridge to keep cool until the filling is ready.
Next, wash, core and halve the strawberries. (Depending on the size of the berries, you may want to quarter them.) Then clean and trim the rhubarb, cutting into 1″ pieces.
Cover the filling with the topping, (rap the pan on the counter a few times to make sure everything settles), and place onto a foil-lined baking sheet before putting into the oven. This will help tremendously if the crumble bubbles over. Without it, the oven would be a smokey mess!
Bake for 45 min or until lightly browned on top and bubbly on the sides. It’s seriously good enough to eat on its own but I would never discourage topping it with some vanilla ice cream.