Author Notes
To me, nothing screams spring like strawberry and rhubarb. The birds are chirping and the sun is shining, so when I just can't wait to get outside I turn to the crumble, pie's less fussy, less time consuming sister. This recipe uses a simple combination of strawberries, rhubarb and a touch of orange zest and juice for the filling and is topped with a wonderfully buttery and crisp streusel (the recipe for which I adapted from the lovely Four and Twenty Blackbirds Pie Book by Emily and Melissa Elsen). It has the perfect balance of sweet and tart, and the bubbly fruit goes perfectly with vanilla ice cream! —Crumbs and Nibbles
Ingredients
- For the streusel
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1 cup
all-purpose flour
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3 tablespoons
light brown sugar
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4 teaspoons
white sugar
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1/2 teaspoon
baking powder
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1/4 teaspoon
kosher salt
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6 tablespoons
unsalted butter, cut into 1/2 inch cubes and at room temperature
- For the filling
-
4 cups
strawberries, hulled and quartered
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4 cups
rhubarb, cut into 1/2-3/4 inch pieces
-
3/4 cup
white sugar
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1/2 teaspoon
orange zest
-
1/4 teaspoon
kosher salt
-
3 tablespoons
orange juice
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2 1/2 tablespoons
cornstarch
-
1 teaspoon
vanilla
Directions
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Preheat your oven to 375° F.
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For the streusel, in a medium bowl combine the flour, both sugars, baking powder and salt. Use your fingers to rub in the butter until the mixture is chunky, with no huge globs of butter remaining. Set in the fridge for 15 minutes while you prepare the filling.
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For the filling, in a large bowl combine the fruit, white sugar, orange zest, and salt.
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In a small bowl or liquid measuring cup, whisk together the orange juice, cornstarch, and vanilla. Pour over the fruit and toss to combine.
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Pour the filling into a deep 8x8 inch pan, or a dish of a similar size. Sprinkle the topping over the fruit and bake for 45-55 minutes, or until the fruit is bubbling and the streusel is light golden brown. Serve with vanilla ice cream!
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