This infused rhubarb strawberry crumble showcases the first finds of the season: luscious early strawberries and crazy-tart rhubarb. Rhubarb is not worth tasting without sugar, and when baked with strawberries it’s over-the-moon delicious. And it packs a bunch of health benefits, to boot! Don’t over-sweeten; a hit of tartness is required to create the perfect balance.
Crumbles are a terrific way to showcase these players, and the crunchy, buttery topping is a perfect foil for the filling. I use a generous amount of topping because I love the crumbs all coated with the syrupy juice from the fruit. There was a time when I kept a bag of topping in my freezer, for last-minute crumble needs. You can (nay, should) do that, too.
2 cups flour
2 cups quick cook oats
1 cup brown sugar
1 teaspoon baking powder
½ teaspoon cinnamon
½ teaspoon salt
1 ½ sticks butter, cold and cut in cubes
½ stick canna-butter, cold and cut in cubes
4 cups rhubarb, cleaned, dried and cut in 1/3 inch slices
4 cups strawberries, cleaned, dried and cut in half if large
¾ cup granulated sugar
3 tablespoons cornstarch
2 tablespoons orange juice
1 tablespoon grated orange zest
2 teaspoons vanilla
- Heat oven to 340°F.
- In a food processor combine the flour, oats, brown sugar, baking powder, cinnamon and salt. Pulse to blend. Add the butters and pulse until the mixture forms large clumps. Chill.
- In a large bowl combine the rhubarb, berries, sugar, cornstarch, juice, zest and vanilla. Mix well, coating everything as evenly as possible.
- Turn the fruit mixture into an 8”x11” baking pan. Spread the topping over the fruit. Bake until the topping is golden brown and the sauce is bubbling, about 40-45 minutes.
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