Strawberry-Rhubarb Crumble
- Number of Servings: 8
Ingredients
For the topping:1 1/3 cup flour1 teaspoon baking powder3 tablespoons sugar3 tablespoons Demerara sugar (or turbinado sugar, or Sugar in the Raw)Zest of one lemon1/4 pound (1 stick) unsalted butter, melted For the filling:1 ½ cups rhubarb, chopped into 1-inch pieces1 quart strawberries plus a few extras, hulled, quarteredJuice of one lemon½ cup sugar½ cup flourPinch of salt
1. Heat oven to 375 degrees. 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.
2. Prepare filling: Toss rhubarb, strawberries, lemon juice, sugar, flour and pinch of salt in a 9-inch deep-dish pie plate. (I used an oval dish this time, because they fit better in the bottom of a shopping bag.)
3. Remove topping from refrigerator and cover fruit thickly and evenly with topping. Place pie plate on a (foil-lined, if you really want to think ahead) baking sheet, and bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 40 to 50 minutes.
Yield: 6 to 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user MURASAKI333.
2. Prepare filling: Toss rhubarb, strawberries, lemon juice, sugar, flour and pinch of salt in a 9-inch deep-dish pie plate. (I used an oval dish this time, because they fit better in the bottom of a shopping bag.)
3. Remove topping from refrigerator and cover fruit thickly and evenly with topping. Place pie plate on a (foil-lined, if you really want to think ahead) baking sheet, and bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 40 to 50 minutes.
Yield: 6 to 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user MURASAKI333.
Nutritional Info Amount Per Serving
- Calories: 303.4
- Total Fat: 12.6 g
- Cholesterol: 31.7 mg
- Sodium: 150.5 mg
- Total Carbs: 45.5 g
- Dietary Fiber: 2.9 g
- Protein: 3.6 g
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