Now you see it, Now you don't
Happy Mother's Day!
I had a performance today, so there was no celebrating with my mom. :( Husband, however, got to spend the day with his mother and his family. That would have been fun for me too. :(
Did I dream this dessert? The picture is something of a mirage. I remember making it for the occasion, but no proof exists in my mouth or my stomach. It's not often I don't get to sample my work. It must have been a hit with Husband's family, (or so bad it was thrown out). This is what was brought home.
When we brought the rhubarb home from the farmer's market, the plan was for a strawberry-rhubarb pie. Luckily before I started the pie crust, I remembered I had not replaced our rolling pin. What to do? A crumble.
Strawberry-Rhubarb Crumble
adapted from Karen Barker of Fine Cooking Magazine
1 T. unsalted butter, room temp.
For the topping:
1 c. flour
1 c. lightly packed brown sugar
1/2 c. old-fashioned oats
1/2 t. cinnamon
1/4 t. kosher salt
8 T. cold unsalted butter, cut into pieces
For the Filling:
5 c. rhubarb, sliced
2 c. strawberries, sliced (this was substitution, recipe called for 7 c. rhubarb)
1/2 c. lightly packed brwon sugar
1/2 c. turbanado sugar (this was a sub. on my part, ran out of brown sugar)
1/4 c. cornstarch
1 T. fresh lemon juice
2 t. finely grated lemon zest
1/4 t. kosher salt
350 degrees. Grease an 8x8 pyrex baking dish with the softened butter.
Make the topping: in a food processor, combine the flour, brown sugar, oats, cinnamon, and salt and pulse several times to combine. Add the cold butter and pulse until the mixture has the textrue of coarse meal and clumps together when squeezed lightly, about 1 minute.
Make the filling: Combine rhubarb, strawberries, sugars, cornstarch, lemon juice, lemon zest, and salt in a large bowl and stir with a spatula until evenly mixed. Transfer the rhubarb mixture to the baking pan, and sprinkle the topping evenly over the fruit.
Bake until the topping is lightly browned, the rhubarb is tender, and the juices are bubbling thickly around the edges, 45-60 minutes. Transfer to a rack and cool to warm or room temp. and allow the juices to thicken, at least 1 hour.
