Friday, June 13, 2014

Strawberry-Rhubarb Crumble

For the last month or so we’ve been receiving our weekly deliveries from Lancaster Farm Fresh.  It’s made us to try all kinds of veggies.  Minutina, rhubarb, radishes, turnips, and red scallions are a few examples of what we’ve tried.  We’ve also been getting some great early berries as part of our fruit delivery. 
A large part of the recipes that I’ll be making for the summer will be based upon the fruits and vegetables that we’ll be receiving.  It’ll include future posts on salad, pizzas, and also some great new desserts.
I am a huge fan of the combination of strawberries and rhubarb.  This crumble combines them with a buttery zesty topping.  I made this for a dinner party we attended.  The pie plate was scraped clean by the end of dinner.

Strawberry-Rhubarb Crumble

15 min of prep time
35 min of baking time

·       1 ½ cups of rhubarb (chopped)
·       1 pint of strawberries, hulled and quartered
·       Juice of one lemon
·       ½ cup of granulated sugar
·       3 Tablespoons of cornstarch
·       Pinch of salt

·       1 1/3 cups of flour
·       1 teaspoon baking powder
·       3 oz of butter, about ¾ of a stick of butter (melted)
·       3 Tablespoons granulated sugar
·       3 Tablespoons brown sugar
·       Zest of 1 lemon
·       2-3 drops of almond extract (You can use vanilla extract instead)
·       ¼ teaspoon of cinnamon

Pre-heat oven at 375 degrees. Ready a 9-in deep dish pie plate.

Prepare the topping first.  Combine the flour, granulated sugar, brown sugar, baking powder, and cinnamon.  Mix together thoroughly.    Mix melted butter, almond extract, and zest in a separate bowl then add to the dry ingredients.  Put in the refrigerator to cool.

To prepare the filling, toss rhubarb, strawberries, sugar, lemon juice, cornstarch, and pinch of salt in a bowl.  Spread mixture in the pie plate.

Pull topping from the fridge.  Break it up with your hands to create the crumbles.  Evenly spread the topping over the filling in the pie plate.  

Bake pie plate in the oven for 35-40 minutes.  The fruit should be bubbling and the topping should be browned.  If the topping browns too quickly, cover it with foil and continue baking if it does.  Serve with whipped cream or ice cream.

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