Strawberry Rhubarb Crumble

Memorial Day Weekend brings a tradition of strawberry picking. There’s a lovely family run orchard in New Jersey that always had an wonderful array of seasonal items for picking. Sour cherries, peaches, nectarines, strawberries and of course apples. If you’re ever in the Freehold area, check out Battleview Orchards! Go early and stop by their country store… get a fresh batch of apple cider donuts. You won’t regret it! (They also sell the apple cider donuts bagged, but the fresh ones will keep you coming back time and time again!)

Strawberry Rhubarb Crumble

Strawberry Rhubarb Crumble

We usually come home with 10-ish pounds of strawberries and by the time everyone is done snacking on them, I barely have enough to make an actual dish with. This year we clocked in at 12 1/2 pounds of collected berries. The strange part was that this crop wasn’t as sweet as in previous years. So instead of devouring 8 pounds of strawberries in the car on the ride home, only 5 pounds were eaten. Over the next couple of days, another few pounds disappeared. And then I was left with a bounty of a little over 7 pounds of strawberries. Time for pie & jam!

I have a predictable struggle with pie crust, so I avoid it at all costs. A crumble is a great option because it doesn’t require exact measurements. Ball park is good enough. It’s an easy recipe to modify, if you need to.

Enjoy!

The downside to 12 pounds of freshly picked strawberries: they spoil so fast!

The downside to 12 pounds of freshly picked strawberries: they spoil so fast!

Rhubarb!

Rhubarb!

Slice rhubarb thinly, Bias cut

Slice rhubarb thinly, Bias cut

Let's call it 2 cups of rhubarb (2 stems)

Let’s call it 2 cups of rhubarb (2 stems)

Cleaning strawberries... is time consuming :(

Cleaning strawberries… is time consuming    😦

Big pile of discarded stems in the background

Big pile of discarded stems in the background

Lemon zest and juice into the bowl with rhubarb and strawberries

Lemon zest and juice into the bowl with rhubarb and strawberries

Sugar & Corn Starch!  And toss

Sugar & Corn Starch! And toss

Make the crumble topping

Make the crumble topping

Lay out the strawberry rhubarb mixture

Lay out the strawberry rhubarb mixture

Cover with crumble mixture

Cover with crumble mixture

I tried to do it evenly, but I'm going to believe that there's beauty in the imperfection

I tried to do it evenly, but I’m going to believe that there’s beauty in the imperfection

Strawberry Rhubarb Crumble

Strawberry Rhubarb Crumble

Strawberry Rhubarb Crumble

Serves 8

Adapted from Smitten Kitchen

Strawberry Rhubarb Filling:
2 rhubarb, cut on the bias into 1/2 inch pieces
1 1/2 to 2 pounds of strawberries, hulled and quartered
Zest of one lemon
Juice of one lemon
3/4 cup sugar
4 tablespoons cornstarch
Pinch kosher salt
.
Crumble Topping:
1 1/3 cup AP flour (or GF AP flour)
1 teaspoon baking powder
6 tablespoons sugar
Zest of one lemon
1 stick (4 ounces) unsalted butter, melted

Directions

Preheat oven to 375 degrees.
1. In a large bowl, combine strawberries, rhubarb, sugar, corn starch, lemon zest and juice. Toss to combine.
2. Pour mixture into a 9″ pie dish.
3. In a medium sized mixing bowl, combine flour, baking powder, sugar, lemon zest and melted butter. Mix until small and large clumps form.
4. Evenly crumble the topping over the strawberry rhubarb mixture.
5. Place on a large baking sheet (fruit tends to bubble over) and bake for 40-50 minutes, until crumbles are golden brown.
.
Eat, Drink & Be Yummy!
.
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One thought on “Strawberry Rhubarb Crumble

  1. Pingback: Strawberry Jam (No Pectin) | Make-Meals Mama

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