strawberry-rhubarb crumble

I posted this recipe last spring and couldn't help revisiting it this year when my mom handed me stalks of rhubarb from her garden. The crumble is still totally delicious — the perfect balance of sweet and tangy, gooey and crunchy.

Have a sweet weekend.

Strawberry-rhubarb crumble

Slightly adapted from Smitten Kitchen

Topping:

1 and 1/2 cups flour

1 teaspoon baking powder

3 tablespoons sugar

3 tablespoons brown sugar

zest of 1 lemon

1 stick unsalted butter, melted

Filling:

1 and 1/2 cups rhubarb, chopped into 1-inch pieces

1 quart strawberries, hulled and quartered (I used frozen, since they're not quite in season)

juice of 1 lemon

1/2 cup sugar

3 and 1/2 tablespoons cornstarch

pinch of salt

Preheat the oven to 375 degrees.

To prepare the topping: In a mixing bowl, combine flour, baking powder, sugar, brown sugar and lemon zest. Mix until well combined. Add the melted butter, and mix (I used my hands here) until large and small clumps form. You can refrigerate this until needed.

To prepare the filling: Toss the rhubarb, strawberries, lemon juice, sugar, cornstarch and salt right in your baking dish or pie pan.

Cover the filling thickly and evenly with the topping — no need to pack it down. Put the baking dish on a baking sheet (just in case it bubbles over; mine didn't) and bake until golden brown and bubbling, about 45 minutes.