Recipe

How to Make Strawberry Rhubarb Crumble

By Rozina Fonyo at University of California – Berkeley

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.

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.

2. Mix all of the filling ingredients.

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.

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.

5. Top with the crumble.

6. Place ramekins on a cookie sheet.

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.

8. Let cool for 10 minutes. Top with some vanilla ice cream or whipped cream and enjoy the fantastic fruitiness of nature.

The filling recipe was inspired by Martha Stewart’s pie, and the topping is from Ina Garten’s crisp.