STRAWBERRY RHUBARB CRUMBLE

I was going to make a strawberry rhubarb pie for Memorial Day but ran out of time.  So I tried this recipe instead.  Oh my goodness!!!  Absolutely delicious!!!  Thank you!  We polished off the entire pan last night.  I’m a little disappointed because I thought it would be delicious for breakfast this morning.

STRAWBERRY RHUBARB CRUMBLE

INGREDIENTS
CRUMBLE TOPPING:

•  2 1/2 cups (12.5 ounces) all-purpose flour
•  1 teaspoon baking powder
•  Pinch of salt
•  1/3 cup granulated sugar
•  1/3 cup brown sugar
•  Zest of 1 lemon (about a teaspoon)
•  14 tablespoons butter, melted

STRAWBERRY RHUBARB FILLING:

•  3 cups (about 12 ounces) chopped rhubarb, 1/2-inch pieces (about 8-9 or so medium stalks)
•  2 quarts (32 ounces) strawberries, hulled and quartered or chopped, about 1/2-inch pieces
•  1 tablespoon fresh lemon juice
•  1 cup (7.5 ounces) granulated sugar
•  1/3 cup cornstarch
•  Pinch of salt
•  Vanilla ice cream, for serving

INSTRUCTIONS

1. Preheat the oven to 375 degrees F.
2. For the topping, in a medium bowl, whisk together the flour, baking powder, salt, granulated sugar, brown sugar, and lemon zest. Add the melted butter and stir until the mixture forms pea-size and slightly larger clumps. Refrigerate while making the filling.
3. get the full instructions @ melskitchencafe.com

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