Crumble

This morning my CSA box came and it was full of strawberries and rhubarb. My mind immediately started thinking what baked goods I could make with this sweet and tart combination. Then it hit me Strawberry-Rhubarb Crumble!

I used the recipe from Smitten Kitchen. It was ridiculously easy and incredibly delicious and Pyrex being Pyrex, you can use and bake the bowl you mix the filling in. I used the kelly/grass green  #024 for the filling and baking and a yellow #403 to mix the topping in. You don't have to be exact with the amount of fruit you use, I had less than the recipe called for and it was fine.

Strawberry-Rhubarb Crumble

Yields 6 to 8 servings.

For the topping:
1 1/3 cup flour
1 teaspoon baking powder
6 tablespoons sugar
Zest of one lemon
1 stick of unsalted butter, melted

For the filling:
1 1/2 cups rhubarb, chopped into 1-inch pieces
1 quart strawberries, 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.

3. Remove topping from refrigerator and cover fruit thickly and evenly with topping. Place pie plate on a baking sheet, and bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 40 to 50 minutes.


Enjoy!