I didn’t make it because this opposites-on-the-color-wheel-gradient-sunset fruit was in season.
I didn’t make it in order to express my disbelief at the antics/thoughts of the strange man at The Wedge who sidled up to me, eyes slightly bugging out as he surveyed my rhubarb selection and said, “What are you going to do with that? Have you ever thought of grilling rhubarb like a vegetable? Just charring it up and eating it plain?” What I said: “No I’m going to make a strawberry rhubarb crumble.” What I thought: “Hahahaha noooo I have absolutely never thought of that or wanted to think of that. Who would ever eat charred bitter strings when they could make a delightfully sweet-tart strawberry rhubarb crumble, strange man.” I think he was trying to be friendly in a hippie vegan co-op sort of way.
No. I made this because the idea of a red and crumble landscape in my “slightly used” Dansk Kobenstyle baker consumed my mind for a few weeks. I was like, “This will taste good fine fine fine, but this will look so good.” It is a stylish, trendy, seasonal inauguration of the dish, and there is nothing more perfect.
Except it might have been more perfect if I had increased the amount of fruit/crumble and/or made the crumble more crunchy/nutty. So those are all variables for you to think about.
Strawberry Rhubarb Crumble
Adapted from smitten kitchen
For the topping:
2 cups flour
1 1/2 teaspoons baking powder
1/2 cup white and/or brown sugar + 1 tablespoon extra
zest of 1 1/2 lemons
1 1/2 sticks butter, melted
For the filling:
2 1/4 cups rhubarb, chopped into 1-inch pieces
1 1/2 quarts strawberries, hulled and halved (or two 6 oz bags frozen strawberries)
juice of 1 1/2 lemons
3/4 cup sugar
5-6 tablespoons cornstarch (I forgot to add this)
Pinch of salt
Preheat 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.
Prepare filling: Toss rhubarb, strawberries, lemon juice, sugar, cornstarch and a pinch of salt in a shallow baking dish. A 9×9 square dish or pie plate would work best, but I used a 9×13. Less crumble to spread around.
Remove topping from refrigerator and cover fruit thickly and evenly with topping. Place baking dish on a baking sheet and bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 40 to 50 minutes. Check at 30 minutes.
Serve with whipped cream or ice cream.