Rhubarb Apple Strawberry Crumble
It was the last farmers market of the year on Friday, so I was walking around talking to various vendors, and ended up getting a bundle of rhubarb from La Capilla Hop Farms because I didn’t make many desserts this summer, and wanted to end the season on a high note. This is more or less my standard crumble recipe, with a little added sugar to offset the rhubarb’s tartness.
Fruit Ingredients
- 1 pound bunch of rhubarb from the farmers market, cut into 1 cm or ½ inch long chunks. In this case, it was 7 big stalks, and made about 3 cups chopped.
- 2 small apples, cored, sliced and chopped into similarly sized chunks. You can peel them or leave the skin on, as you like.
- A dozen strawberries, chopped into chunks
- ¼-½ cup sugar, depending on how sweet you like your desserts
Fruit Directions
- Chop all the fruit into chunks about 1 cm or ½ inch in size.
- Put in 8 inch square glass pan, and sprinkle with sugar.
Crumble Ingredients
- 150g all-purpose flour
- 100g butter
- 85g sugar
Crumble Directions
- Cut butter into flour until it looks kinda like bread crumbs
- Sprinkle sugar over mixture and cut together until it looks uniform
- Sprinkle mixture over fruit in pan
Baking
- Bake for 35-40 minutes in a 400°︎ oven
- If the top doesn’t have a few brown spots, put it under the broiler for a minute or two. See the photo above for how I think a finished crumble should look.
- Let cool for at least 15 minutes before serving.
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