My Cook: Strawberry Rhubarb Crumble

May 28, 2019

 

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Serves 4-6

Prep Time: 20 minutes

Total Cook Time: 2 hours and 35 minutes

Rhubarb has a short growing season that only lasts for a few months every spring. To celebrate the small window when this tangy, vibrant vegetable is available, we are cooking up a classic strawberry rhubarb crumble. The strawberries and rhubarb first get tossed together with sugar to soften and get juicy. The fruit and vegetable mixture then gets tossed with cornstarch, which acts as a binder to keep the filling from becoming too runny, as well as vanilla, lemon, and salt for flavor. For the topping, we call on oats for texture, brown sugar for rich caramel flavor, cinnamon for a little heat, and flour and butter to bind it all together. For such a delicious dessert you’ll wish rhubarb was available year round.

Ingredients

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Filling

  • ½ pound strawberries, hulled and quartered
  • 3 large stalks rhubarb, about 12 oz, cut into ¼”-thick slices
  • ⅔ cup granulated sugar
  • 1½ tbsp cornstarch
  • 1 tsp fresh lemon juice
  • ½ tsp vanilla extract
  • ⅛ tsp salt

Topping

  • ¾ cup packed light brown sugar
  • ¾ cup all-purpose flour
  • ⅔ cup quick cooking rolled oats
  • ½ tsp salt
  • ½ tsp cinnamon
  • 6 tbsp unsalted butter, cut into ½” cubes

Slow Cook Settings

HIGH for 1 hour

Starch: 0

Instructions

Toss strawberries, rhubarb, and sugar together in a large bowl.

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Let sit for 20 minutes, stirring occasionally until rhubarb is softened and has released liquid.

In a medium bowl stir together the light brown sugar, flour, oats, salt, and cinnamon.

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Scatter butter over the flour mixture and work the butter into the dry mixture with your hands until crumbly, then pinch and squeeze the topping together to create large clumps.

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Drain liquid from the rhubarb and strawberries, and discard or save for another use (the sweet syrup tastes great in seltzer!).

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Return strawberries and rhubarb to original bowl.

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Add cornstarch, lemon juice, vanilla extract, and salt, stirring to incorporate.

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Spray a Suvie vegetable pan with cooking spray. Pour strawberry rhubarb mixture into the pan.

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Sprinkle topping evenly over the fruit.

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Input Slow Cook Settings and cook.

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Once crumble has finished cooking, broil for 5 minutes, or until topping is golden brown and crisp, rotating pan halfway through cooking.

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Let crumble sit for 10 minutes to set before serving.

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Coffee Pairing

Try pairing this treat with Ethiopian Sidamo or Kenyan single origin coffee. African coffees generally pair well with fruit-based foods, additionally, the bright acidity of these coffees work well with the tangy flavor notes of the rhubarb.

 

Caroline Pierce