Strawberry Rhubarb Crumble

Sure you could make pie, you could even make a pie with a crumble top, but why go to the bother when what you really want is the taste of these two classic early summer fruits, cooked with some sugar and topped with some whipped cream.   The crumble gives you the buttery, slightly salty crunch you need to off set the juicy cooked fruit.

It’s so easy and so good.  Here is my classic crumble recipe:

Preheat the oven to 350F.

Clean, stem and cut up 4 cups of  strawberries 2 cups of  rhubarb, add 1/4 cup of organic Corn Starch (for thickening, in this instance because both strawberries and rhubarb are so lacking in pectin and juicy they need a little more than usual) and 1 cup of sugar.  Toss the fruit with the flour and sugar and place in a baking dish (9 x 12  or some pan that is close to this I often use  Spanish Clay baking dish that is 8 x 13).

In a large bowl add: 12 Tablespoons of unsalted butter, 1/2 teaspoon of salt, 1 cup ground pecans (or any other nuts you have on hand) 1 cup flour, 4 Tablespoons brown sugar, 2 tablespoons white sugar and 1/2 teaspoon cinnamon.  Mix with your hands until everything is buttery and well incorporated then spread over prepared fruit.

Please adopt it as you see fit, in this version above I added about a 1/2 cup of rolled oats and reduced the flour to a 1/2 cup.

Bake for about 45 minutes.  It is done when the top is nicely browned and the fruit is bubbling around the edges.

.Completed covered and ready for the oven:

Serve with unsweetened whipped cream or  vanilla ice cream.

About urbanfoodguy

I'm a self taught cook with a dedication to buying and eating food that is as humanely and sustainably raised as possible. Which is why in addition to recipes you will see a lot of environmental/political reporting here. I started cooking when I was about 6, it's something I always loved to do. Watching Graham Kerr - aka "The Galloping Gourmet" - was what got me started and I have never really looked back. Over the years I've been a private chef, a caterer, and a food stylist for magazines such as Bon Appétit, Food & Wine, Real Simple, Oprah, Martha Stewart's Everyday Food and many more. I've also worked in the prep kitchen for the Food Network on the Bobby Flay and Paula Deen shows. Now I work at home in my kitchen sharing with you here recipes that I create or that other people have created that inspire me and I think you will like. I love my neighborhood (the Lower East Side of Manhattan) and I love to travel. Because NYC is such a big place I tend to focus mostly on my 'hood and the ones that are close by: The East Village, Bowery, Chinatown and Williamsburg. My love of travel has no limits really, I'm always ready to get on a plane. I was lucky enough to have a business for many years that allowed me to spend a lot of time in South East Asia. These days I've been spending time in Mexico, Germany, Canada and the West Coast of the U.S., but check back you never know where I might end up. I do consulting, cooking classes, and freelance lifestyle writing so if you are interested please send me a note:
This entry was posted in Recipes and tagged , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s