Strawberry-Rhubarb Crumble

The Topping:
1 1/3 c flour
1 t baking powder
3 T sugar
3 T Demerara sugar
Zest from one lemon
1/4 lb butter, melted

The Filling:
1 1/2 cups rhubarb, chopped into 1-inch pieces
1 pint strawberries – cleaned and quartered
the juice of one lemon
1/2 c sugar
3 to 4 T cornstarch
Pinch of salt

  1. Pre-heat the oven to 375°F.
  2. Topping: Combine flour, baking powder, sugars and lemon zest and add the melted butter. Mix until clumps form. Refrigerate.
  3. Filling: Toss rhubarb, strawberries, lemon juice, sugar, cornstarch and salt  together in a deep-dish pie plate.
  4. Cover fruit evenly with chilled topping. Put the pie plate on a baking sheet, and bake until the topping is golden brown in places and fruit is bubbling beneath, about 40 to 50 minutes.
This entry was posted in May 2016. Bookmark the permalink.

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