This is one of the most delicious looking things I’ve ever seen. My dad grows rhubarb in his backyard, and every summer I long for bountiful amounts of rhubarb infused desserts coming from my kitchen. This recipe is making me crave it more than usual… can’t wait to try it next time I go to my parent’s house!
Strawberry Rhubarb Crumble
Recipe from 101 Cookbooks << she has TONS more insight on her post re. how to balance the sweet & the tart, so make sure to check it out!
Ingredients:
- butter for greasing skillet/pan (about 1 tablespoon)
- 3/4 cup / 3 oz / 85 g spelt flour
- 2/3 cup / 3 oz / 85 pine nuts, lightly toasted
- 1/2 cup / 1.5 oz / 45 g rolled oats
- 1/2 cup / 2 oz / 60 g natural cane sugar
- 1/2 teaspoon fine grain sea salt
- 1/8 teaspoon freshly ground black pepper
- 1/3 cup / 2.5 oz / 75 g unsalted butter, melted
- 1 tablespoon cornstarch
- 1/2 cup / 2 oz / 60 g natural cane sugar (or Muscovado sugar)
- 12 ounces trimmed rhubarb, sliced into 3/4-inch pieces
- 1/4 cup / 60 ml port wine (optional)
- 1/2 lb. / 8 ounces / 225 g hulled medium strawberries, cut into quarters
Directions:
- Preheat the oven to 375F / 190C, with a rack in the middle. Butter a 10-inch round gratin dish (pictured), or a 9×9 square baking dish.
- Combine the flour, pine nuts, oats, sugar, salt, and pepper together in a bowl. Use a fork to stir in the butter, squeeze into a few patties, then place in the freezer to chill at least ten minutes.
- Make the filling by whisking together the cornstarch and sugar in a large mixing bowl. Add the strawberries and rhubarb, and toss until evenly coated. Wait three minutes, add the port and toss again. Transfer the filling to the prepared pan, remove the topping from the freezer, and crumble across the top of the filling – make sure you have big pieces and small.
- Bake for 35 – 40 minutes, or until the topping is deeply golden and the fruit juices are vigorously bubbling. You’ll want to let things cool a bit before serving, 20 – 30 minutes.
- Serves a small crowd, 8 – 12 servings.
- Prep time: 20 min – Cook time: 40 min
