Sunday, July 15, 2012

strawberry rhubarb crisp

I have been lucky enough to have a rhubarb supplier this year, and therefore, able to consume one of my favorite seasonal treats. I typically like my rhubarb unadulterated, especially in pie, but this Strawberry Rhubarb Crumble recipe from The Smitten Kitchen sounded like a summer-time dream come true—and it sure was. 

Strawberry-Rhubarb Crumble adapted from Smitten Kitchen
Yields 6 to 8 servings.

For the topping:
1 1/3 cup flour
1 teaspoon baking powder
3 tablespoons sugar
3 tablespoons Demerara sugar (or turbinado sugar aka Sugar in the Raw)
1 stick unsalted butter, melted
1/4 teaspoon freshly ground nutmeg

For the filling:
2 cups rhubarb, chopped into 1-inch pieces
1 quart strawberries, hulled and quartered
1/4 cup lemon juice
1/2 cup sugar
3 tablespoons cornstarch 
1/8 teaspoon cardamom
Pinch of salt

1. Heat oven to 375°F. Prepare topping: In a mixing bowl, combine flour, baking powder, sugars, and nutmeg; add the melted butter. Mix until small and large clumps form. Refrigerate until needed.

2. Prepare filling: Toss rhubarb, strawberries, lemon juice, sugar, cornstarch, cardamom and a pinch of salt in a 9 or 10 inch dish.

3. Remove topping from refrigerator and cover fruit thickly and evenly with topping. Place 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.

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