Rhubarb and Strawberry Crumble

Rhubarb and Strawberry Crumble

Rating:

(1 vote) 5 1

Wolfgang PuckCook rhubarb and berries together and they develop a beautiful pinkish-red color, their textures and flavors intermingling to achieve a wonderful balance of sweet and sour, with each tasting becoming somehow more delicious than it is on its own. One taste of the resulting dessert, and you'll be convinced that you, too, are a culinary wizard.

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Time needed

6 min preparation + 7 min cooking

Serving Size / Yield

7 servings

Ingredients

  • RHUBARB-STRAWBERRY FILLING:
  • 1 lb. rhubarb stalks (approximately 8 stalks), trimmed and cut into 2-inch pieces
  • 2 pints large ripe strawberries, stemmed and quartered
  • 2 Tbs. unsalted butter, cut into small pieces, plus extra for preparing baking dish
  • 1/2 C. sugar, plus extra for preparing baking dish
  • 2 Tbs. all-purpose flour
  • 1/8 tsp. ground ginger
  • 1/2 vanilla bean, split and scraped
  • 2 Tbs. lemon juice
  • CRUMBLE TOPPING:
  • 2 oz. unsalted butter, at room temperature
  • 1/2 C. all-purpose flour
  • 1/2 C. light brown sugar
  • 1/2 C. rolled oats
  • 1/2 tsp. ground cinnamon
  • 1/8 tsp. salt
  • 1 quart good-quality vanilla or strawberry ice cream (optional)

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Directions

First, prepare the rhubarb-strawberry filling: Trim away and discard any traces of leaves from the rhubarb stalks, then cut the stalks into 2-inch chunks. Stem and hull the strawberries and cut them lengthwise into quarters. Set the berries and rhubarb aside. With some butter, coat the bottom and side of a 10-inch diameter baking dish or casserole. Sprinkle some sugar over the butter all over the bottom and side, then tap out excess sugar back into the rest of the sugar. In a nonreactive mixing bowl, whisk together the 1/2 C. sugar, flour and ginger. With a small, sharp knife, split the vanilla bean lengthwise in half and, with the knife tip, scrape the tiny seeds from inside the vanilla bean into the mixing bowl. Add the rhubarb, strawberries, lemon juice and 2 Tbs. of small butter pieces. Toss all the ingredients together and empty them into the prepared baking dish. Preheat the oven to 350 degrees and place the oven rack in the center. In a clean mixing bowl, combine all the ingredients for the Crumble Topping. With your fingertips, massage and press them together until the butter completely blends with the other ingredients to form a crumbly paste. Evenly crumble the topping over the rhubarb-strawberry mixture in the baking dish. Put the baking dish in the oven and bake until the crumble is golden brown and the rhubarb-strawberry mixture is bubbling, 25 to 30 minutes. Remove the dish from the oven and let it sit at room temperature for about 15 minutes. Then, with a large serving spoon, scoop the crumble into individual serving bowls. If you like, top each serving with a scoop of ice cream. Serves 8.


(Chef Wolfgang Puck's new TV series, "Wolfgang Puck's Cooking Class," airs Sundays and Wednesdays on the Food Network. Write Wolfgang Puck in care of Tribune Media Services Inc., 2225 Kenmore Ave., Suite 114, Buffalo, NY. 14207.)


©2004 WOLFGANG PUCK WORLDWIDE, INC.

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