Thursday, May 21, 2009

Smitten Kitchen's Strawberry Rhubarb Crumble

It's that time of year - the brief moment in time where strawberries and rhubarb are in all-out abundance. Granted, our home-grown strawberries are still a couple of weeks away, but the store-bought variety is cheap right now, and they really aren't half bad.

I'm always looking for a good strawberry rhubarb recipe to tackle, and this is one of my new favorites. I found it at Smitten Kitchen and it's simple and divine. (Hint: Lemon really does make almost everything better!)

We had ours warm with a scoop of Breyer's Vanilla Bean ice cream. Heavenly.

Strawberry-Rhubarb Crumble

Yields 6 to 8 servings.

For the topping:
1 1/3 cup flour
1 teaspoon baking powder
3 tablespoons sugar
3 tablespoons Demerara sugar (or turbinado sugar aka Sugar in the Raw)
Zest of one lemon
1/4 pound (1 stick or 4 ounces) unsalted butter, melted

For the filling:
1 1/2 cups rhubarb, chopped into 1-inch pieces
1 quart strawberries plus a few extras, hulled, quartered
Juice of one lemon
1/2 cup sugar
3 to 4 tablespoons cornstarch (some commenters found the flour option a little too, well, floury so this has been updated)
Pinch of salt

1. Heat oven to 375°F. Prepare topping: In a mixing bowl, combine flour, baking powder, sugars and lemon zest and add the melted butter. Mix until small and large clumps form. Refrigerate until needed.

2. Prepare filling: Toss rhubarb, strawberries, lemon juice, sugar, cornstarch and a pinch of salt in a 9-inch deep-dish pie plate. (I used an oval dish this time, because they fit better in the bottom of a shopping bag.)

3. Remove topping from refrigerator and cover fruit thickly and evenly with topping. Place pie plate on a (foil-lined, if you really want to think ahead) baking sheet, and bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 40 to 50 minutes.


  1. Shannan, you need a blog that has a scratch-n-sniff feature.

  2. I love the smitten kitchen blog! I've made this and probably, realistically ate the whole thing by myself. Nate and Austin may have enjoyed a few bites. I love how the turbinado sugar makes the top crunchy! oh yeah.

  3. Oh my that looks amazing - thank you for sharing it x

  4. Oh you are making me sooo hungry! I wish we were neighbors. Maybe I could have a little then??

  5. My sister made a strawberry pie this weekend and I was so divine and simple, I could have hit my head that I didn't realize it was that easy to make strawberry pie. did I tell you I made rhubarb sauce the other week. I heart rhubarb.

  6. I looked at this recipe, but didn't try it. But now you've gone and inspired me...

  7. What a very delicious recipe. I hope I have this in my kitchen. Thank you for sharing.

  8. Looks and sounds delicious! I want to give it a try. Can this be made ahead, refrigerated, and then baked the next day? Can it be made and frozen? Thanks :)

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