Strawberry Rhubarb Crumble
The Neighbour made the most delicious strawberry rhubarb crisp the other night but my kid was sick and didn't get to eat any of it. He really loves rhubarb and has been talking about wanting strawberry rhubarb pie all week. I love him but not quite enough to make pie crust today in this heat but I was up to making a crumble. We found some nice rhubarb at the market and the local strawberries have been insanely sweet and delicious so we were in luck. I decided it would be safe to use Smitten Kitchen's basic recipe and just add a few tweaks because I find her baking is always pretty spot on. I added some crystalized ginger to the crumble topping and replaced half of the sugar with maple syrup in the filling but otherwise, I followed her recipe and it was really delicious. The next time I make it, and there will definitely be a next time, I will add even more ginger to the crumble because the few times I got a nice little chunk in a bite it was amazing. I also think I will pick up some maple sugar and use that in the filling along with the maple syrup. It was gobbled up pretty quickly, despite the fact that we had all overindulged in our meal, so I took that as a good sign.
I even caught my mother in law licking her bowl.
Strawberry Rhubarb Crumble
adapted from Smitten Kitchen
1 1/3 cup flour
1 tsp baking powder
3 tbls sugar
3 tbls brown sugar
1 heaping tbls finely chopped crystalized ginger
zest of 1 lemon
1/4 lb or 1 stick of butter melted
Mix together everything but the butter and then mix in the melted butter until it's totally incorporated and you have nice clumps of goodness. You can put it in the fridge at this point if you are making the crumble later on in the day.
1 1/2 cup chopped rhubarb
1 quart strawberries, washed, hulled and quartered
juice of 1 lemon
1/4 cup sugar
1/4 cup maple syrup
3 tbls cornstarch
Heat oven to 375F
Toss the filling ingredients all together in a bowl and then put in a baking dish. You can use a pie plate or a tart dish or any shape of baking dish you have.
Remove the topping from the fridge and distribute evenly over the filling. Place your pie plate on a baking sheet and bake in the oven until the top is golden brown and the filling is bubbling under there, about 40-50 minutes.
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