I love using seasonal fruits and vegetables. I love strawberries, but they are especially delicious when mixed with rhubarb. Rhubarb’s season is very short so purchase it when you find it. You can always freeze it until you are ready to make this delicious dessert. One note: If your rhubarb has any leaves on the stalks, make sure to discard the leaves. They are poisonous.
Strawberry Rhubarb Crumble
Recipe by Judy Toth
3 cups strawberries, quartered
3 cups rhubarb, cut in 1″ pieces
½ tsp orange zest
1 cup granulated sugar
3 tbsp cornstarch
1 cup water
¼ tsp almond extract
Crumble Topping
Recipe adapted from Cooks Illustrated
1 cup all-purpose flour
¼ cup granulated sugar
¼ cup light brown sugar, packed
1/8 tsp salt
2 tsp vanilla extract
6 tbsp unsalted butter, softened
½ cup almonds
Preheat oven to 350°.
For the topping, combine flour, sugars and salt in food processor. Drizzle vanilla over top. Pulse to combine mixture, about five 1-second pulses. Add butter and half of nuts. Process until mixture clumps together in large, crumbly balls (30 seconds). Sprinkle remaining nuts over mixture and combine with five quick pulses. Transfer mixture to baking sheet and spread into even layer. Bake on middle rack until chunks are lightly browned and firm (18 to 22 minutes).
Meanwhile, butter an 8″ x 8″ baking dish. Mix together strawberries, rhubarb and orange zest. Put in the baking dish.
In a medium saucepan whisk together granulated sugar and cornstarch. Add water. Whisk over medium heat until cornstarch is thick and clear. Stir in almond extract and pour over strawberry/rhubarb mixture.
Place pan in oven and bake for 20 minutes.
To assemble, carefully spoon topping over warm filling and spread into even layer with spatula, breaking up any very large pieces. Bake until well browned and fruit is bubbling around edges (25 to 35 minutes more). Cool for at least 15 minutes and serve.
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