There’s nothing more summery than the flavor of rhubarb. Even though we’ve barely made it to spring, I spotted some rhubarb at the grocery store last week and couldn’t wait to bake with it.
I made a batch of strawberry-rhubarb hand pies for a wedding shower for our own Lauren Wood and had some leftover fruit. This crumble was the perfect way to use it up.
If anyone needs me this weekend, I’ll be dreaming of slow summer days and eating this crumble with a scoop of vanilla ice cream.
Serves 6-8. Recipe adapted from Smitten Kitchen.
For the topping:
1 1/3 cup flour
1 teaspoon baking powder
3 tablespoons granulated sugar
3 tablespoons brown sugar
zest of one lemon
1 stick unsalted butter, melted
For the filling:
1 1/2 cups rhubarb, chopped into 1-inch pieces
1 quart strawberries, quartered
fresh lemon juice of one lemon
1/2 cup granulated sugar
3 to 4 tablespoons cornstarch
pinch of salt
Directions: Preheat oven to 375° F. Prepare topping in a mixing bowl by combining flour, baking powder, sugars and lemon zest. Add the melted butter and mix until small and large clumps form. Refrigerate until needed. Next, prepare the filling by tossing rhubarb, strawberries, lemon juice, sugar, cornstarch and salt in a 1-quart baking dish. Remove topping from refrigerator and sprinkle over top of fruit filling in pan, covering thickly and evenly. Place baking dish on a foil-lined baking sheet, and bake until crumble topping is golden brown and fruit is bubbling, about 40 minutes. Serve with vanilla ice cream.