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Website: Smitten Kitchen
Strawberry-Rhubarb Crumble
Page: smittenkitchen.com/2007/05/crumbling-crisp-convictions/
| Course Type: Desserts
View photos (3)Tags: summer rhubarb Crumble strawberries berries spring keeper
Recipe Reviews
This recipe was fantastic, very easy to make and delicious! I actually used about twice as much rhubarb as the recipe called for but forgot to increase the sugar--it turned out fine, on the tart side but in a good way. Will definitely be making this again!
Queezle_Sister from Salt Lake City, UT
My family tends to think that strawberries contaminate perfectly good rhubarb. However, a big container of strawberries, and only a bit of rhubarb to snitch from the neighbor led me to test this recipe.
Boy am I glad I did!
The only variation was I used orange zest instead of lemon in the crumble. I think it was perfect - a very nice complement to the strawberry and rhubarb.
I also weighted my rhubarb. I used 190 grams - that gave me a bit more than 1 1/2 cups sliced.
friederike from Europe,
Very delicious, and very quick to make!
The crumble was very delicious and crisp, the strawberries and rhubarb were nicely done, but just quite a bit too sour. Use less lemon juice, and unless you use really sweet strawberries I would add one or two extra tablespoons of sugar. I accidentally added the pinch of salt to the crumble instead of the fruit, I don't think that mattered.
I would have thought that the rhubarb needed to be cooked longer than those delicate berries, but that wasn't the case at all - nor does the Apple Rhubarb Crumble from Marie Claire, coming to think of it. And the choice of fruit really makes a difference, Deb's strawberry-rhubarb crumble really screams Summer!, while the Marie Claire apple version is a lot less boastful about it...
For those Europeans among you: we used 500g strawberries, minus the wrotten ones, and this turned out fine.
(edited 22nd March 2012) (0) comment (3) useful
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