Strawberry Rhubarb Crumble

Here is my story about Strawberry Rhubarb Crumble, in pictures:

The End.

 

Strawberry Rhubarb Crumble
adapted from my backyard

Note: I made two of these at once and just doubled everything. It’s that good.

Ingredients

Filling:
1-1.5 lbs of fresh rhubarb, cut into 1/2 pieces**
1 lb fresh strawberries, cut into quarters
1/2 cup sugar
1/4 teaspoon vanilla
1 Tablespoon lemon juice (more or less depending on your preference for tartness)
2 Tablespoons cornstarch

**Make sure to cut the leaves off 1/2 inch down the rhubarb stalk and wash the stalks (and your hands) well. Rhubarb leaves are poisonous.

Crumble
1/2 cup (1 stick) unsalted butter, cold and cubed
3/4 cup brown sugar
3/4 cup flour
1/2 cup oats
dash of salt

Directions:

Preheat the oven to 350 degrees F and set out a pie dish or 9×9 glass baking dish.

Stir together rhubarb, strawberries, and sugar in a big bowl and let sit and macerate (i.e. get juicy) for about 10 minutes. Meanwhile, stir the cornstarch into the lemon juice (it may seem a bit stiff, don’t worry) and vanilla. Add the mixture into the fruit and stir well.

In a separate bowl, cut the butter into all the rest of the crumble ingredients, using a pastry cutter or your good old fashioned finger tips. This makes for a very buttery crumble, you could reduce by a few tablespoons if you are afraid. I am not afraid of butter.

Spoon the fruit into the bottom of the pie dish and top with crumble. The crumble should be thick and lumpy – but may not cover every inch of fruit.

Bake for about 1 hour or until the crumble is set and golden and the juices are bubbling. I recommend placing a rimmed baking sheet under your pie dish in the oven to avoid copious smoke in the case of spillage.

Note: This crumble is very juicy and quite tart. I prefer not to go overboard on the cornstarch/flour in the filling because it clouds the beautifulness of the fruit. Just jive with it, okay? It’s a crumble, not pie rocket science. If tart isn’t your thing, add more sugar or less lemon juice to the filling.

 

 

 

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One Comment to “Strawberry Rhubarb Crumble”

  1. it’s that time of year again… searched thru my pinterest to find this recipe. this is happening tonight!!

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