Wednesday, June 3, 2009

Strawberry Rhubarb Crumble

We're full swing into rhubarb season up here in Seattle! Rhubarb margaritas are nice, especially as the weather has been so unseasonably warm this week, but I really wanted to try my hand at a more classic strawberry rhubarb dish. Enter Smitten Kitchen's strawberry-rhubarb crumble: perfect. (See Cakespy for an interesting article on the difference between a crumble, a cobbler, a slump, a grunt, etc.)

Now I didn't have the full quart of strawberries the recipe called for, so I just upped the rhubarb and called it a day. Luckily, the fruit innards of crumble-esque desserts aren't too picky.

I cut my strawberries in half, chopped the rhubarb into 1-inch chunks, added the zest of one lemon, and dumped the whole mess into a 9-inch deep casserole dish.

Then I added the juice of the lemon, half a cup of powdered sugar, and a pinch of salt. If you use white granulated sugar, be sure to add a few tablespoons of cornstarch to thicken the filling; powdered sugar already includes it.

The crumble topping is flour, baking powder, white and brown sugars, and a melted stick of butter. Mix it up until you have a crumbly batter, and distribute evenly over the top of your filling.

Place your casserole on a baking sheet and bake at 375 degrees for 40-50 minutes until the topping is golden and the fruit is bubbling up from underneath. Yummy!

Strawberry-Rhubarb Crumble

Adapted from Smitten Kitchen, makes 6 to 8 servings (if you're willing to share!)

For the filling:

1 1/2 cups rhubarb, chopped into 1-inch pieces
1 quart strawberries plus a few extras, hulled, quartered
Zest of one lemon

Juice of one lemon
1/2 cup powdered sugar (or white sugar plus some cornstarch)
Pinch of salt

For the topping:

1 1/3 cup flour
1 teaspoon baking powder
3 tablespoons white sugar
3 tablespoons brown sugar
1/4 pound (1 stick or 4 ounces) unsalted butter, melted

1. Heat oven to 375°F. Prepare filling: Toss rhubarb, strawberries, lemon juice, zest, powdered sugar, and a pinch of salt in a 9-inch deep-dish casserole or pie plate.

2. Prepare topping: In a mixing bowl, combine flour, baking powder, sugars, and melted butter. Mix until small and large clumps form.

3. Cover fruit thickly and evenly with topping. Place dish on a baking sheet and bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 40 to 50 minutes.

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