What screams summer more than the vibrant red color, tangy taste and irresistible smell of strawberries and rhubarb? Well, maybe some ice cream on top. While rhubarb may not be on your weekly shopping list, this red and celery-like plant deserves some attention. Strawberry Rhubarb Crumble is one way you can discover its deliciousness for yourself.
Photo by Alexander Ren
Prep time: 15 minutes
Baking time: 20-25 minutes
Cooling time: 10 minutes
Total time: 45-50 minutes
Servings: around 8
Ingredients:
FILLING:
4 cups rhubarb, diced
2 cups strawberries, diced
1 1/2 cups sugar
1/4 cup cornstarch
zest of one orange + 1 tablespoon orange juice
1/2 teaspoon cinnamon, optional
TOPPING:
1 cup flour
1/2 cup brown sugar
1/2 teaspoon salt
1 cup quick-cooking (not instant) oatmeal
12 tablespoons cold unsalted butter
Instructions:
1. Preheat the oven to 375°F.
1. Dice rhubarb and strawberries into equal sized pieces.
Photo by Alexander Ren
Photo by Alexander Ren
2. Mix all of the filling ingredients.
Photo by Alexander Ren
3. Mix all of the dry topping ingredients first, then cut in the cold butter with a pastry blender, two knives or your fingers. The final mixture should look like cookie dough but still be crumbly enough to separate.
Photo by Alexander Ren
4. Spoon the filling into ramekins or a single baking pan. TIP: If you use 6 ramekins like I did, prepare to have a small pan ready for the leftover filling and topping.
Photo by Alexander Ren
5. Top with the crumble.
Photo by Alexander Ren
6. Place ramekins on a cookie sheet.
Photo by Alexander Ren
7. Bake for 20-25 minutes; the filling should be vigorously bubbling; the topping should be a little browned; and your neighbors should be wondering what insanely delicious thing you’re baking. If you’re using a single, bigger baking dish, increase the baking time to 30-35 minutes.
Photo by Alexander Ren
8. Let cool for 10 minutes. Top with some vanilla ice cream or whipped cream and enjoy the fantastic fruitiness of nature.
Photo by Alexander Ren
The filling recipe was inspired by Martha Stewart’s pie, and the topping is from Ina Garten’s crisp.