I based this on this Smitten Kitchen recipe, but that Deb’s is a Strawberry-Rhubarb crumble, and I had more rhubarb, so I reversed the ratio. I did a few things differently in the method, too.
Rhubarb-Strawberry Crumble
The original says 6 to 8 servings; we might get more than that, with ice cream.
For the topping:
1 1/3 cup flour
1 teaspoon baking powder
3 tablespoons sugar
3 tablespoons light brown sugar
Zest of 1/2 orange
1/4 pound (1 stick or 4 ounces) unsalted butter, melted
pinch of salt – or use salted butter
For the filling:
3 1/2 cups rhubarb, chopped into 1-inch pieces
1 pint strawberries hulled, cut in half if they’re big – mine were little local ones so I left them whole
Juice of that half orange (you can eat the other half while you’re cooking – I did)
10 TBLS sugar
3 tablespoons cornstarch
2 tablespoons flour
Pinch of salt
Heat oven to 375°F. Make topping: Combine the flour, baking powder, sugars and orange zest in a bowl. Stir in the melted butter with a fork until you have formed small and large clumps. Refrigerate or set in the freezer while you make the filling.
Make the filling: Toss the rhubarb, strawberries, orange juice, sugar, cornstarch, flour and salt together in a bowl. Scrape the filling into a baking dish that holds about a quart. Bake the filling until it is bubbling around the edges – about 20 minutes. Remove the baking dish from the oven and get the topping from fridge or freezer, and crumble it over the fruit with your hands, so get all sizes of crumbs. Put the dish back in the oven and bake until crumble topping is golden brown and fruit is bubbling underneath, about 20 – 25 minutes.
Eat with ice cream.
Rhubarb-strawberry cumble
