Rhubarb Berry Crumble

Our rhubarb is still going strong, so for a recent large family gathering I made a double batch of this rhubarb berry crumble. It was a big hit with the rhubarb lovers. Adding raspberries to the rhubarb and strawberries adds a nice, tangy balance of flavors. This dessert tastes best when allowed to sit overnight, and keeps several days, covered, in the refrigerator. It goes particularly well with caramel ice cream. Although the photo below shows two pans full, this recipe is for only a single batch.

Rhubarb Berry Crumble
Filling
5 c. chopped rhubarb
3 c. sliced strawberries
1-1/2 c. raspberries
2 c. sugar
zest and juice of 1 medium orange
1/4 c. cornstarch
1/2 tsp. kosher salt
1/2 tsp. cinnamon
1/4 tsp. freshly grated nutmeg
1/4 tsp. vanilla extract

Preheat oven to 375 degrees. Grease 9×13 or a 7-8 cup baking dish. In a large bowl combine fruit. Add sugar, orange juice and zest, cornstarch, salt, spices, and vanilla. Stir gently to mix, then pour into prepared pan and bake for 30 minutes until edges of fruit mixture bubble. Sprinkle topping over fruit and continue baking 30 more minutes until fruit filling is fork tender and crumble topping is golden. Serves 10-12.

Topping
1 c. flour
1 tsp. baking powder
3/4 tsp. cinnamon
1/4 tsp. freshly grated nutmeg
pinch of kosher salt
1/2 c. cold unsalted butter, diced
3 Tbsp. white sugar
3 Tbsp. light brown sugar

In a bowl combine flour, baking powder, spices, and salt. Stir well. Add diced butter and work the mixture between your fingers to form coarse crumbs. Stir in both sugars and mix well.

Fruit Mixture Before Baking

20140607-213827-77907415.jpg

Baked Rhubarb Berry Crumble

20140607-213911-77951129.jpg

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