strawberry-rhubarb crumble
I’ve baked more fruit crisps in the last few years than I could count on both my hands and all of your toes. And no matter which sweet thing has managed to find its way into my gaping maw between crisps, it’s damn near guaranteed that I’d have preferred that it had been some variety of baked fruit, in its countless incarnations. There’s been an apple-fresh cranberry, apple-raisin, apple-pear, peach, peach-blueberry, peach-raspberry, mixed berry and one day, hopefully very soon, there will be a mango and also a sour cherry.
Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Rhubarb | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/3 cup flour
- 1 teaspoon baking powder
- 3 tablespoons sugar
- 3 tablespoons Demerara sugar (or turbinado sugar aka Sugar in the Raw)
- Zest of one lemon
- 1/4 pound (1 stick or 4 ounces) unsalted butter, melted
- 1 1/2 cups rhubarb, chopped into 1-inch pieces
- 1 quart strawberries plus a few extras, hulled, quartered
- Juice of one lemon
- 1/2 cup sugar
- 3 to 4 tablespoons cornstarch (some commenters found the flour option a little too, well, floury so this has been updated)
- Pinch of salt