Strawberry Rhubarb Crumble after Supper

Strawberry Rhubarb Crumble after Supper is filed under Crisps and crumbles and built around stalks rhubarb, strawberries 1 dry quart, and sugar. Plan on 8 servings.

Count on 15 minutes of prep, 50 minutes of cooking, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the filling

• 7 stalks rhubarb, about 4 cups
• 2 cups strawberries 1 dry quart
• 1/3 cup sugar
• 1 lemon zested
• 2 lemons juiced

For the Crumble

• 1 cup all-purpose flour
• 1/2 cup sugar
• 1/2 teaspoon cinnamon
• 1/2 teaspoon kosher salt
• 1/2 cup unsalted butter cold and cubed

How the cooking goes

1. Set the rack in the center of the oven. Heat the oven to 350° F.
2. If rhubarb is green, peel it. Chop off any parts containing leaves, those are poisonous. Chop rhubarb in about ¼ inch pieces. If the stalks are large, slice them in half longways before chopping.
3. Wash, hull and dry strawberries. Dice into pieces just slightly larger than the rhubarb.
4. In a medium mixing bowl, combine rhubarb, strawberries, ⅓ cup sugar, lemon juice and lemon zest. Stir to coat fruit evenly. Spoon into a shallow 1 ½ quart casserole dish.
5. In a separate bowl, whisk together flour, remaining ½ cup sugar, cinnamon and salt. Cut in the butter with a pastry blender until the mixture comes together and is crumbly and homogenous. There should be no visible pieces of butter left. It should be clumpy. You can also do this in a food processor or electric mixer. Sprinkle evenly over the fruit mixture.
6. Bake at 350°F for about 50 minutes or until the mixture is hot and bubbly and the topping is deep gold.

After it comes off the heat

Give the plate the rest the method asks for. Cover leftovers and refrigerate them when the dish includes meat, eggs, or dairy.

If you want another plate from Crisps and crumbles, open Berry Crumble for the Dessert Plate and Raspberry Rhubarb Crisp for the Dessert Plate.