Need more fruits and veggies? Try this rhubarb-berry crumble

Melinda Malott
·2 min read

When I think of rhubarb, I think of my grandma's neighbor Lena.

She had a rhubarb patch and always welcomed young hands to harvest.

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I recall doing the sugar bowl plunge, because that’s what we did with our rhubarb: We plunged into a bowl of sugar and ate it raw. I had a love-hate relationship with it because on more than one occasion, a belly ache would follow; most likely because I ate too much of it.

It wasn’t until later years that I remember seeing strawberry rhubarb pie. I didn't love pie back then, so I can't recall if I liked it or not.

This rhubarb and berry crumble takes about an hour of prep and baking time. But it might not last that long once it's ready for folks to eat …
This rhubarb and berry crumble takes about an hour of prep and baking time. But it might not last that long once it's ready for folks to eat …

Now, I would never pass up a piece of strawberry rhubarb pie. The combinations of the sweet and sour are so yummy.

But sometimes pie seems like too much of a commitment.

A fruit crumble is just as good, and it's a lot quicker to put together. That's why I decided to make a crumble. I decided on a two-berry combo to give this crumble a twist to the classic strawberry rhubarb combo.

Bake about 45 minutes until golden. Then get out the ice cream.
Bake about 45 minutes until golden. Then get out the ice cream.

This literally took me 15 minutes to throw together, and the bake time was 45 minutes making it serve-right-away- or do-ahead-worthy for your next soiree or picnic.

Oh — and don’t forget the scoop of vanilla ice cream.

This rhubarb and berry crumble takes about an hour of prep and baking time. But it might not last that long once it's ready for folks to eat …
This rhubarb and berry crumble takes about an hour of prep and baking time. But it might not last that long once it's ready for folks to eat …

Double-Berry Rhubarb Crumble

Topping:

1 1/3 cups of all-purpose flour

3 Tbsp granulated sugar

3 Tbsp brown sugar

1 tsp baking powder

Zest of 1 large lemon

10 Tbsp melted butter

Mix these ingredients until large crumbles form. Refrigerate for 10 minutes

Filling:

1 1/2 cups of rhubarb cut into 1-inch chunks

1 qt. of strawberries, hulled and quartered

1 pint of red raspberries

Juice of 1 lemon

1/2 cup granulated sugar

 3 Tbs cornstarch

Pinch of salt

Toss rhubarb, berries, lemon juice, sugar cornstarch and salt, and put in a 9x9 glass dish (or 7.5 by 11 inch, which is what I used). Let that sit for 10 minutes.

Then top evenly with the crumble topping. Bake at 375 degrees for 40-50 minutes. The topping should be golden brown and the fruit should have bubbled. Remove from the oven and let sit for 15 minutes. Serve warm with vanilla ice cream.

This article originally appeared on The Herald-Mail: Rhubarb-berry crumble is a sweet way to get more fruits and veggies