Posts tagged ‘rhubarb’

June 20, 2011

Strawberry Rhubarb Crumble

Strawberry Rhubarb Crisp

I think I’ve mentioned several times in this blog that my husband adores strawberry-rhubarb…well anything. Given that both fruit are in season right now, and that our 5 year anniversary is coming up in a few weeks, I feel the necessity to spoil him rotten by cooking / baking all of his favorite foods. This strawberry rhubarb crumble is a perfect individual dessert that isn’t overly heavy and doesn’t leave you starved. Also, the recipe makes four crumbles, just enough to leave two in the refrigerator for later snacking. Yum!

Strawberry-Rhubarb Crumble

Yields 6 to 8 servings.

For the topping:
1 1/3 cup flour
1 teaspoon baking powder
3 tablespoons sugar
3 tablespoons Demerara sugar (or turbinado sugar aka Sugar in the Raw)
Zest of one lemon
1/4 pound (1 stick or 4 ounces) unsalted butter, melted

For the filling:
1 1/2 cups rhubarb, chopped into 1-inch pieces
1 quart strawberries plus a few extras, hulled, quartered
Juice of one lemon
1/2 cup sugar
3 to 4 tablespoons cornstarch (some commenters found the flour option a little too, well, floury so this has been updated)
Pinch of salt

1. 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.

2. Prepare filling: Toss rhubarb, strawberries, lemon juice, sugar, cornstarch and a pinch of salt in a 9-inch deep-dish pie plate. (I used an oval dish this time, because they fit better in the bottom of a shopping bag.)

3. 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 40 to 50 minutes.

February 21, 2011

Strawberry Rhubarb Pie

 

Strawberry Rhubarb Pie

I usually like to end the week with a sweet post, but given that I was post call last Friday, this post never made it to the Internet. Also, since we’re having round two of Midwest blizzard 2011, I thought a dessert post with fruit was in order to remind us that spring really will be here soon despite what the weather says (the groundhog said spring is coming, and he can’t possibly be mistaken right?).

My husband doesn’t like many desserts…in fact, he likes exactly two desserts: ice cream, and strawberry rhubarb pie. Every year, for his birthday, he asks for strawberry rhubarb pie. Easy request right? Not so much given that we live in the very cold and often snowy North where rhubarb doesn’t exist between November and March. A couple of years ago, my mother-in-law began giving me bags of rhubarb from her garden to freeze in the summer to make her son pie for his birthday, hence this strawberry-rhubarb pie post in February.

This is my tried and true recipe for strawberry rhubarb pie. I have been using it for quite a while and it makes a delicious pie that is not too sweet or too tart. Best of all? It gets the husband seal of approval.

Strawberry Rhubarb Pie

Ingredients

1 deep-dish 9 inch prepared pie crust (1/2 recipe of this basic pie dough)
4 cups (about 1 1/4 pounds) rhubarb, ends trimmed, cut crosswise into 1/2 inch piece
2 cups strawberries, quartered
1 cup sugar
2 tablespoons cornstarch
1/8 tsp salt

Crumble Topping

3/4 cup all-purpose flour
1/3 cup packed brown sugar
3 tablespoons granulated sugar
1 teaspoon cinnamon
1/8 teaspoon of salt
6 tablespoons cold unsalted butter, cut into small pieces

Directions

For the crumble topping – in a medium bowl, mix the flour, brown sugar, granulated sugar, cinnamon, and salt. Work in the butter with your hands, until large moist clumps form. Cover and chill until ready to use.
Preheat oven to 400 degrees with rack in lowest level. In a large bowl, toss rhubarb and strawberries with sugar, cornstarch, and salt. Pour into pie shell; sprinkle with Crumble Topping. Place pie on a foil-lined rimmed baking sheet.
Place pie in oven; reduce heat to 375 degrees. Bake until topping is browned and crust is lightly browned, about 1 1/2 hours. (If topping or crust begins to brown too quickly, cover with foil.) Cool completely before serving.

Sources: Adapted from: Very Culinary and Baking Illustrated