I’ve never baked with rhubarb. But I spotted some at the grocery store and I felt inspired. Why not try something new? And what better way to eat rhubarb as accompanied by ripe strawberries and baked with a delicious crumbly topping? Trust me, there is no better way. This dessert was amazing. I embarrassed myself by eating several servings and then digging into the leftovers the next morning.
I tasted a piece of rhubarb as I chopped it up. It’s pretty sour and tangy before it’s cooked, which makes sense because it is a vegetable even though we often think of it as a fruit. But as it cooks, it breaks down and becomes much sweeter. That’s probably why it got the nickname “pie plant”. This pie plant has inspired more fruit crumbles….why should crumb toppings be restricted to apples? This strawberry rhubarb crumble has proven that crumb topping makes everything more amazing.
Adapted from Smitten Kitchen
For the topping:
- 1 1/3 cup flour
- 1 teaspoon baking powder
- 3 tablespoons sugar
- 3 tablespoons Demerara sugar (or turbinado sugar, or Sugar in the Raw)
- Zest of one lemon
- 1/4 pound (1 stick) unsalted butter, melted
For the filling:
- 1 ½ cups rhubarb, chopped into 1-inch pieces
- 1 quart strawberries plus a few extras, hulled, quartered
- Juice of one lemon
- ½ cup sugar
- ½ cup flour
- Pinch of salt
- Heat oven to 375 degrees.
- Prepare topping: In a mixing bowl, combine flour, baking powder, sugars and lemon zest and add the melted butter. Mix until small and large clumps form. Refrigerate until needed.
- Prepare filling: Toss rhubarb, strawberries, lemon juice, sugar, flour and pinch of salt in a 9-inch deep-dish pie plate.
- Remove topping from refrigerator and cover fruit thickly and evenly with topping. Place pie plate on a (foil-lined, if you really want to think ahead) baking sheet, and bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 40 to 50 minutes.
Yield: 6 to 8 servings.