Dear Strawberries and Rhubarb
You make such a wonderful pair, I hope you two never part.
Your biggest fan
This was just SO good. And it was just as good the next day when eaten for breakfast and paired with a cup of coffee (don't try to tell me you don't sometimes eat leftover dessert for breakfast).
I think this recipe has possibly converted me from a devout lover of fruit crisps to fruit crumbles.
Recipe from Smitten Kitchen (I swear I'm not being paid by SK to endorse her recipes. The woman is just a genius!)
1 1/3 cup flour
1 teaspoon baking powder
3 tablespoons sugar
3 tablespoons turbinado sugar (don't skimp out on this, it's really noticeable and wonderful)
zest of 1 lemon
1/2 cup melted butter
1 1/2 cups rhubarb, chopped
pint of strawberries, quartered
juice of 1 lemon
1/2 cup sugar
3-4 tablespoons cornstarch
pinch of salt
Preheat oven to 375 degrees.
Combine all dry ingredients for topping in a large bowl and mix well. Add melted butter and stir until mixed but still nice and clumpy. Set aside.
Combine all filling ingredients in a bowl and mix well. Pour into pie dish or casserole dish and top liberally with topping.
Bake for 40 to 50 minutes until fruit is bubbling up, and topping is slightly golden.