![\"strawberry](\"http:\/\/www.gazybrothersfarm.net\/blog\/wp-content\/uploads\/2017\/06\/strawberry-rhubarb-7.jpg\")
<\/a><\/p>\nTopping:<\/u>
\n1 1\/3 cup flour
\n1 teaspoon baking powder
\n3 tablespoons sugar
\n3 tablespoons\u00a0brown sugar
\nZest of one lemon
\n1\/4 pound (1 stick or 4 ounces) unsalted butter, softened<\/p>\n
Filling:<\/u>
\n1 1\/2 cups rhubarb, chopped into 1-inch pieces
\n1 quart strawberries hulled & quartered
\nJuice of one lemon
\n1\/2 cup sugar
\n3 to 4 tablespoons cornstarch
\nPinch of salt
\noptional:\u00a01 teaspoon of vanilla paste or extract & 1\/4 teaspoon of cinnamon<\/p>\n
1. Heat oven to 375\u00b0F. Prepare topping: In a mixing bowl, combine flour, baking powder, sugars and lemon zest and cut in softened butter. Mix until small and large clumps form. Refrigerate until needed.<\/p>\n
2. Prepare filling: Toss rhubarb, strawberries, lemon juice, sugar, cornstarch and a pinch of salt into 9 inch dish. \u00a0I prefer pyrex or ceramic dishes.<\/p>\n 3. Remove topping from refrigerator and cover fruit thickly and evenly with topping. Place dish\u00a0on a foil-lined baking sheet, and bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 40 to 50 minutes.<\/p>\n Strawberry Rhubarb Crumble 6 to 8 serving Topping: 1 1\/3 cup flour 1 teaspoon baking powder 3 tablespoons sugar 3 tablespoons\u00a0brown sugar Zest of one lemon 1\/4 pound (1 stick or 4 ounces) unsalted butter, softened Filling: 1 1\/2 cups rhubarb, chopped into 1-inch pieces 1 quart strawberries hulled & quartered Juice of one lemon … Continue reading Strawberry Rhubarb Crumble<\/span> <\/a><\/p>\n<\/p>\n<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"