Tuesday, June 16, 2009

Got Crumble?

Strawberry-Rhubarb Crumble:

Melt 1 stick butter for topping; In a med. bowl whisk together the following:
1 1/3 C flour
1 tsp baking powder
1/4 C plus 2 T sugar
pinch of salt
Add melted butter and pinch together with fingers until crumbly (want some larger chunks); set aside, can be chilled while preparing filling.

Approx 1 quart (or 3 Cups) quartered washed strawberries
Approx 1 1/2 C rhubarb (cut into 1/2 inch pieces)
1/2 C sugar
pinch of ground cloves
1 T Gran Gala or other orange liquor
1-2 tsp lemon juice
pinch of salt
1/4 C corn starch
Mix cornstarch, sugar, salt, cloves together and toss with berries and rhubarb.

Spray shallow baking dish or pie plate with non-stick spray, add filling and drop topping over until evenly covered. Bake on cookie sheet until bubbly and browned, about 35-45 minutes at 375 degrees. If top gets too brown cover with foil for last 10 minutes bake time.
We ate this with a scoop of vanilla ice cream on top, ENJOY!

1 comment:

Erin said...

That looks delicious! May have to try some from the farmer's market before I commit to growing it, although I hear it looks fantastic as an ornamental as well.