There's nothing quite like listening to A Prairie Home Companion Sunday mornings with a fresh cup of coffee and a stack of buttermilk pancakes. When this Sunday's jingle came beeboping into the kitchen there was only one thing on my mind - Rhubarb. This strawberry-rhubarb crumble is the first of many recipes that will find itself stumbling into your dreams.
Don't let the elusiveness of rhubarb get to you. This Strawberry-Rhubarb Crumble is easy for beginners but the perfect mix of sweetness with a slight tang of rhubarb.

Strawberry-Rhubarb Crumble
Adapted from

For the topping:
1 1/3 cup flour
1 teaspoon baking powder
3 tablespoons sugar
3 tablespoons Sugar in the Raw
Zest of one lemon
1/4 pound (1 stick or 4 ounces) unsalted butter, melted

For the filling:
1 1/2 cups rhubarb, chopped into 1-inch pieces
1 quart strawberries plus a few extras, hulled, quartered
1/4 cup Orange Juice (I like extra pulp) or fresh squeezed3 tablespoons chopped fresh mintJuice of one lemon
1/2 cup sugar
3 to 4 tablespoons cornstarch
Pinch of salt

Oven: 375 F          Prep Time: 45 minutes          Bake Time: 40-50 minutes

Filling: Toss rhubarb, strawberries, orange juice, lemon juice, mint, sugar, cornstarch and salt in a pie pan. 

Topping: In a mixing bowl, combine flour, baking powder, sugars and lemon zest and add the melted butter. Mix until small and large clumps form. Can be used immediately or refrigerated until needed.

Finishing: Crumble topping on top of fruit mixture and bake at 375 for 40-50 minutes or until the top browns and the fruit is bubbling.

If you have trouble finding fresh rhubarb even while in season (April - September) you can request it from your local grocery store and they can usually have it delivered in a day or two no charge. If you are in a pinch try frozen, just make sure to dethaw and remove the extra moisture. 

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