Strawberry Rhubarb Crumble - May 27, 2009
I don't know about the rest of you, but I have been stricken with a wicked case of Spring Crafting Fever! This has manifested itself in the sewing of frilly aprons, flowery hair accessories, and (much to the delight of my friends and family) the baking of many many pies. Here is my favorite of the season so far. Enjoy!
P.S. The experience of concocting this crumble is much enhanced by the donning of a frilly apron.
Jessie’s Strawberry-Rhubarb Crumble
Filling
3 or more cups fresh rhubarb, sliced diagonally into ½ inch pieces
3 or more cups fresh strawberries, hulled and halved
¾ to 1 ½ cups sugar (use more or less depending on the amount of fruit)
¼ cup cornstarch
Combine fruit, sugar, and cornstarch in large pot, and let stand for 30 minutes, until juices form. Bring to a boil over medium-high heat, stirring constantly. Reduce heat, simmer and stir until juices are thickened, 3-5 minutes. Transfer to glass baking dish, or pie dish.
Topping
1 cup oats
½ cup flour
¾ cup packed brown sugar
½ tsp. cinnamon
Pinch of salt
1 stick of cold butter, cut into ½ inch cubes
Pulse first 5 ingredients in food processor to mix. Add cold butter and pulse until mixture resembles coarse crumbs. (This step can also be done without a food processor—just mix first 5 ingredients in a bowl, and cut in butter using a pastry cutter, fork, or your fingers, until mixture resembles coarse crumbs.)
Sprinkle topping evenly over fruit mixture, and bake at 375 for 25-35 minutes, or until fruit is bubbling and topping is golden. Serve with a dollop of lightly sweetened whipped cream.
P.S. The experience of concocting this crumble is much enhanced by the donning of a frilly apron.
Jessie’s Strawberry-Rhubarb Crumble
Filling
3 or more cups fresh rhubarb, sliced diagonally into ½ inch pieces
3 or more cups fresh strawberries, hulled and halved
¾ to 1 ½ cups sugar (use more or less depending on the amount of fruit)
¼ cup cornstarch
Combine fruit, sugar, and cornstarch in large pot, and let stand for 30 minutes, until juices form. Bring to a boil over medium-high heat, stirring constantly. Reduce heat, simmer and stir until juices are thickened, 3-5 minutes. Transfer to glass baking dish, or pie dish.
Topping
1 cup oats
½ cup flour
¾ cup packed brown sugar
½ tsp. cinnamon
Pinch of salt
1 stick of cold butter, cut into ½ inch cubes
Pulse first 5 ingredients in food processor to mix. Add cold butter and pulse until mixture resembles coarse crumbs. (This step can also be done without a food processor—just mix first 5 ingredients in a bowl, and cut in butter using a pastry cutter, fork, or your fingers, until mixture resembles coarse crumbs.)
Sprinkle topping evenly over fruit mixture, and bake at 375 for 25-35 minutes, or until fruit is bubbling and topping is golden. Serve with a dollop of lightly sweetened whipped cream.