Strawberry-Rhubarb Crumble
Rhubarb and a quart of strawberries baked under a lemony demerara sugar topping, from a Smitten Kitchen recipe. Serve warm with vanilla ice cream.
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Ingredients
- All Purpose Flour: 1 1/3 cups
- Baking Powder: 1 teaspoon
- Sugar: 3 tablespoons
- Demerara: 3 tablespoons
- Lemon Zest: 1
- Butter: 1 stick
- Fresh Rhubarb: 1 1/2 cups
- Strawberries: 1 quart
- Lemon: 1
- Sugar: 1/2 cup
- Cornstarch: 3 tablespoons
- Kosher Salt: to taste
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