Strawberry Rhubarb Crumble #2 and My SPECIAL birthday!

Hi everyone! Please watch the video below to get a sense of HOW great my birthday actually was-it has do do with Stretch-tite and NO, that is not a girdle!

I spent great quality time with friends and family (become a fan of the Take Back the Kitchen facebook fan page to see photos from the day) who all bestowed upon me delicious treats and kindness. Thank you!

Because we all must nurture ourselves by cooking not only on our birthdays but everyday, i took care of myself and others by making this incredible dessert from the strawberries I had gotten from having picked them with my family last weekend. It is from the website: www.smittenkitchen.com and it was almost as good as my recipe which is also on this blog: http://www.blogger.com/post-edit.g?blogID=4747113191699174931&postID;=5097395167929092088

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.

PART I

[youtube=http://www.youtube.com/watch?v=9OkF6p-OqN4]

PART II

[youtube=http://www.youtube.com/watch?v=1-VKQ10oY1c]

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7 Responses

  1. Happy Birthday, Alma! I hope it's a gorgeous year for you. (Stretch Tite can be found at your local gigantic Costco.)
    I made a strawberry rhubarb pie for my Mom once. It was the worst thing I ever attempted and I remember her eyes watering,it was that bad. So, I won't attempt to make you one, but I WILL make you something! I WILL. I will. HB! jo

  2. Alma, happy birthdaytime!

    I wanted to leave a comment about weaning oneself from a plastic wrap addiction (which I used to have). As I try to make more and more connections to thing things I see going on that I don't like (birds covered in oil from an oil spill) ->my own actions (using lots of disposable petroleum based products like Saran Wrap/Stretch Tite!), I am coming up with more solutions that would make my grandma proud for being both frugal and environmentally friendly.

    The first thing I did to begin to wean myself from my addiction was invest in a set of very good quality bowls with sturdy lids. This is now what we use to marinate, bring dishes to picnics/potlucks, store leftovers etc. I also use them to cover my batches of No-Knead Bread (or I chuck on a pot lid), which calls for covering a bowl in plastic wrap.

    We also store small amounts of leftovers/food in our fridge in a bowl with a plate on top. Maybe we're just lucky but for short term storage, this works really well.

    Finally, we also save some of our leftover jars and always have a few on hand of different sizes. After a run through the dishwasher, they are also great storage containers and perfect for homemade salad dressing either to go or at home. Chris loves drinking iced tea out of pasta sauce (cleaned!) jars!

    These steps have gotten us to a place where we almost never use plastic wrap…in fact, gulp…I'm not even sure if we have any in the house!

    Yours in hippie/bobodom,

    Jen

  3. hi Jen! I so appreciate your comment and fully agree-we really do need to limit our use of pollutants. One word in defense of saran wrap like products: if using it means we will be more encouraged to cook form home since it is easier to keep food fresh and transport more easily, maybe we will be encouraged to cook more from home which will reduce our carbon footprint. It would be nice to eventually rid the earth of all plastic like substances. Let's start trying! Keep up the good work and please give us more suggestions!
    Alma

  4. P.S. If using all rhubarb, substituting amount of strawberries for Rhubarb, add 3 more TBS of sugar-yum!!!

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