During my recent trip to Denmark celebrating my father’s 90th birthday, I realized that I love anything rhubarb. It can be a G&T made with a rhubarb-infused gin, pork roasted with rhubarb, and of course any scones, bread, or pies. Strawberry and rhubarb together make a wonderful combination, whether as jam or a crumble.
INGREDIENTS:
For the topping:
- 1 1/3 cups flour
- 1 teaspoon baking powder
- 3 tablespoons white sugar
- 3 tablespoons Demerara or turbinado sugar
- Zest of one lemon
- 4 ounces unsalted butter, melted
For the filling:
- 1 1/2 cups rhubarb, chopped into 1-inch pieces
- 1 quart strawberries plus a few extras, hulled and quartered
- Juice of one lemon
- 1/2 cup white sugar
- 3-4 tablespoons cornstarch
- Pinch of salt
DIRECTIONS:
- Heat oven to 375°F. Prepare topping: In a mixing bowl, combine flour, baking powder, sugars, and lemon zest, then 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 9-inch deep-dish pie plate.
- Remove topping from refrigerator and cover fruit thickly and evenly with topping. Place pie plate on a baking sheet and bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 40-50 minutes.