Strawberry, Rhubarb, Crumble, oh my!
Everything is in full bloom here in Central Idaho. The trees are flowering, the green hillsides are painted with swaths of yellows & purple, and everyone’s garden is beginning to come to life.
Strawberry-Rhubarb Crumble
For the crumble topping
- 1 1/3 cups (175 grams) all-purpose flour (you can easily sub in a 1:1 GF flour, or any alternative flours you like)
- 1 teaspoon baking powder
- 3 tablespoons (35 grams) granulated sugar
- 3 tablespoons (35 grams) coarse or turbinado sugar (Sugar in the Raw)
- Finely grated zest of one large lemon
- Pinch of salt
- 1/2 cup (4 ounces or 115 grams) unsalted butter, melted (melted coconut oil or margarine are good dairy free substitutes!)
For the fruit
- 1 1/2 cups rhubarb in 1-inch pieces (about 8 ounces or 225 grams), chopped into 1-inch pieces
- 1 heaped quart strawberries (510 grams), hulled, quartered
- Juice of the above lemon
- 1/2 cup (100 grams) granulated sugar
- 3 to 4 tablespoons cornstarch or 3 tablespoons tapioca flour/starch
Instructions
Heat oven to 375°F.
Prepare the topping – In a mixing bowl, combine flour, baking powder, sugars, lemon zest, a pinch of salt, and add the melted butter. Mix until small and large clumps form. Refrigerate until needed.
Assemble and bake – Remove topping from the refrigerator and cover fruit thickly and evenly with it. Place pie plate on a (foil-lined, if you really want to think ahead as it will likely bubble over) baking sheet, and bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 40 to 50 minutes.
Cheers to making your dessert and having it too 🙂
xo, Tener
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