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Strawberry-Rhubarb Crumble

  • Author: Smitten Kitchen
  • Yield: 6

Description

When the strawberries and ripe and the rhubarb is in season what a better way to use them but in a crisp. Enjoy!


Ingredients

For the Topping

  • • 1 1/3 cups flour
  • • 1 tsp. baking powder
  • • 3 Tbsp. sugar
  • • 3 Tbsp. Demerara sugar (or Turbinado sugar)
  • • Zest from one lemon
  • • ¼ lb. (1 stick or 4 oz.) unsalted butter, melted

For the Filling

  • • 1 ½ cups rhubarb, chopped into 1-inch pieces
  • • 1 quart strawberries plus a few extra, hulled & quartered
  • • Juice from one lemon
  • • ½ cup sugar
  • • 3 to 4 Tbsp. cornstarch
  • • Pinch of salt

Instructions

  1. Heat oven to 375°F. 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.
  2. Prepare filling: Toss rhubarb, strawberries, lemon juice, sugar, cornstarch and a pinch of salt in a 9-inch deep-dish pie plate.
  3. Remove the topping from the refrigerator and cover fruit thickly and evenly with the topping. Place the pie plate on a foil-lined baking sheet, and bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 40 to 50 minutes.
  4. Serve warm and enjoy!

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