Prep Time:15 Cook Time: 40
Ingredients:
1 1/3 cup flour, topping
1 tsp baking powder, topping
3 tbsp sugar, topping
3 tbsp brown sugar, topping
1 zest of lemon, topping
4 oz unsalted butter, melted, topping
1 1/2 cups rhubarb, chopped, filling
1 quart strawberries, sliced, filling
1 lemon juice, filling
1/2 cup sugar
2 tbsp potato starch or corn starch
pinch salt
Directions:
Heat oven to 375°F. 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.
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 (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 30 to 40 minutes.
Tags:
dessert
smitten-kitchen
summer