Strawberry Rhubarb Crumble
Thank you, Smitten Kitchen for this simple recipe. The baking powder in the topping is attributed to Nigella Lawson, and a way to get big boulders of crumble topping without adding extra topping. Air, now and always, is calorie-free.
TOPPING:
3/4 cup flour
1/2 cup rolled oats
1 teaspoon baking powder
3 tablespoons sugar
3 tablespoons Demerara sugar (yes, you can use one or the other if you don’t have both sugars)
1/4 pound (1 stick or 4 ounces) unsalted butter, melted
FILLING:
2 cups rhubarb, chopped into 1-inch pieces
1 10-ounce bag frozen strawberries (or three cups fresh, if you’ve got ‘em).
1/2 cup sugar
3 to 4 tablespoons potato starch (Whoops! Can’t find the corn starch, which you are more likely to have. Good news is, my Passover potato starch is here and since they have similar properties, will swap just fine. If you have corn starch, or flour even, use it (flour will make the fruit goo cloudier, but that’s OK).
Pinch of salt
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 1 1/2-quart baking vessel of your choosing. Square, oval, pie plate: your pick.
3. Remove topping from refrigerator and cover fruit with topping. Place pie plate in the oven and bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 40 to 50 minutes. If you want to avoid a total mess in the bottom of your oven, put this pan on a baking sheet covered with foil. Those seductive drips of berry in the photo leave remnants pooling in the bottom of your oven.
Adapted from Smitten Kitchen
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