Strawberry Rhubarb Crumble

submitted by Bridget Moynahan

I have made it my mission not to waste food right now and to embrace a food challenge. So, when friends in the countryside get items in the local CSA that they don’t know how to use, they offer it to me. This week's offering was rhubarb. Having no experience with rhubarb, I naturally thought cobbler.
My mother and her sister were great cooks and tarts and pies were a family favorite. I tried this one today with some slight modifications. I added more lemon zest and vanilla. I like things tart so this has less sugar than her original.



  • 1 1/2 cups of rhubarb, chopped into 1 inch pieces

  • 1 quart of strawberries, cut in quarters or (cut smaller if berries are too big)

  • Juice of one lemon

  • zest of one lemon

  • 1/2 cup of sugar

  • 3 TBS of flour or cornstarch

  • 1 teaspoon of vanilla


  • 1 1/3 cups of flour

  • 1 teaspoon baking powder

  • 5 Tbs of sugar

  • 1 Tbs of brown sugar

  • zest of one lemon (yup, again)

  • 1 stick of unsalted butter (melted)

  1. Heat oven to 375 degrees.

  2. Prepare the filling: Combine rhubarb, strawberries, lemon juice, lemon zest, sugar, vanilla, flour, in a bowl. mix completely and then let sit for 30 mins stirring occasionally to coat fruit.

  3. Prepare crumble: In separate bowl combine flour, baking powder, sugars, lemon zest then add melted butter. Mix until small clumps forms… refrigerate until needed (at least a few minutes).

  4. Put filling into a 9 inch deep pie pan. (place pan on cookie sheet in case of bubbling) spreading evenly. Remove crumble from fridge and sprinkle over fruit evenly.

  5. Bake for 45 mins or until topping is golden brown and fruit is bubbling underneath .

Best serve warm with a scoop of vanilla ice cream and a cup of tea!!!

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