Strawberry Rhubarb Crumble


Crumble Topping:

1 1/3 cups flour

1 teaspoon baking powder

3 tablespoons sugar

3 tablespoons turbinado sugar (Sugar in the Raw)

1 tablespoon lemon juice

1/4 lb. (1 stick) unsalted butter, melted


For the Filling:

1 ½ cups rhubarb, chopped
1 quart strawberries, hulled & quartered
Juice of 1 lemon
½ cup sugar
3-4 tablespoons cornstarch
Pinch salt


Preheat oven to 375. In a medium sized mixing bowl, prepare topping. Combine flour, baking powder, sugars and lemon zest. Add melted butter; mix until clumps form. Refrigerate until needed. In a large bowl toss rhubarb, strawberries, lemon juice, sugar, cornstarch and salt. Pour into a 9 inch pie plate, or 9×9 inch baking dish. Cover fruit thickly and evenly with clumps of topping. Place baking dish on a cookie sheet to catch drippings and bake until topping is golden brown and fruit is bubbling, about 40-50 minutes. Let cool slightly before serving. Serve a la mode with ice cream, or with lightly sweetened whipped cream.