While it may seem like summer, spring produce is still in full-swing, and I could not be more excited about the season’s offerings. While we may be featuring tons of veggies on our weekly Plated menu, this crumble recipe 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, and who can say no to celebrating National Rhubarb Pie Day (in crumble form)?!
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.
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– Elana Karp, Plated – Culinary Director