With spring finally here in New York, I am super excited for the season’s produce. This crumble from Smitten Kitchen features one of the stars of late spring: rhubarb. Although I’m not much of a baker, crumbles are in my dessert recipe repertoire. This easy recipe by Smitten Kitchen is one of my favorites.
Yields 6 to 8 servings.
For the topping
- 1 1/3 cups flour
- 1 teaspoon baking powder
- 3 tablespoons sugar
- 3 tablespoons Demerara or turbinado sugar
- Zest of one lemon
- ¼ pound 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
- 3 to 4 tablespoons cornstarch
- pinch of salt
Preheat oven to 375°F. In a large bowl combine all the ingredients for the topping. Mix until small and large clumps form. Refrigerate until needed.
Toss rhubarb, strawberries, lemon juice, sugar, cornstarch and a pinch of salt in a 9-inch deep-dish pie plate or oven Pyrex dish.
Remove the topping from the refrigerator and cover the fruit with the topping. Line a baking sheet with foil and place the pie plate on the sheet. Bake until the topping is golden brown and the fruit is bubbling, about 40 to 50 minutes.
- Elana Karp
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