Strawberry Rhubarb Crumble
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5.0
15 reviews
Excellent
Strawberry Rhubarb Crumble
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If anything screams spring and summer, it's the combination of strawberry and rhubarb. Tart, sweet, and gently spiced with ginger, cardamom, and cinnamon, it's just as scrumptious for breakfast as it is for dessert.
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Ingredients
- unsalted butter softened to room temperature, for the pan
For the strawberry-rhubarb filling
- 1 1/2 teaspoons grated orange zest preferably organic
- 3/4 cup granulated sugar
- 1 1/4 pounds fresh rhubarb trimmed and sliced into 1-inch (25-mm) pieces
- 1 pound strawberries hulled and cut in half
- 2 tablespoons cornstarch
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- Large pinch of kosher salt
For the crumble topping
- 1 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon ground ginger
- Large pinch of kosher salt
- 1 stick (4 oz) unsalted butter slightly softened, cut into 1/2-inch (12-mm) cubes
For the balsamic drizzle (optional)
- 1/2 cup confectioners' or powdered sugar
- 2 tablespoons balsamic vinegar
- pinch of kosher salt
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Instructions
Preheat the oven
- Position a rack in the middle of the oven and crank the heat to 425°F (218°C).
- Generously butter an 8-by 8-inch (20-by 20-cm) square ovenproof baking dish.
Make the strawberry-rhubarb filling
- In a large bowl, rub the orange zest into the sugar with your fingertips until the sugar turns a marvelous light orange and is fragrant.
- Stir the rest of the filling ingredients into the orange sugar and spoon it into the baking dish. Smooth the top.
Make the crumble topping
- In a medium bowl, whisk together the flour, sugars, ginger, and salt. Work the butter in with your fingertips until the mixture is crumbly.
- Evenly sprinkle the topping over the filling, making sure you have no holidays--those pesky holes where you can see filling.
- Bake the crumble until the topping is golden brown and the juices bubble around the edges, 40 to 50 minutes.
- Let the crumble cool almost completely before serving.
Make the balsamic drizzle (optional)
- Just before serving, in a small bowl, stir together the confectioners’ sugar, balsamic vinegar, and salt until smooth. If the drizzle needs to be thinner, add a bit of water as more vinegar with throw off the sweet-tart balance.
- Serve the strawberry rhubarb crumble and pass the balsamic drizzle, letting everyone add as much as they like. Acknowledge the applause.
Nutrition Information
Show Details
Serving
1portion
Calories
511kcal
(26%)
Carbohydrates
92g
(31%)
Protein
4g
(8%)
Fat
16g
(25%)
Saturated Fat
10g
(50%)
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
40mg
(13%)
Sodium
34mg
(1%)
Fiber
4g
(16%)
Sugar
66g
(132%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 511 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 511kcal | 26% |
| Carbohydrates | 92g | 31% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 40mg | 13% |
| Sodium | 34mg | 1% |
| Fiber | 4g | 16% |
| Sugar | 66g | 132% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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