Friday, March 18, 2011

Mom's Birthday Crumble

Saturday is my mom's birthday, and i had picked out the perfect gift....but of course it was nowhere to be found when i went to buy it. so instead i went with her after work to Wild Birds Unlimited to get her a gift (i ended up getting her some parts for a gift...i will have to make the gift on Sunday when i can get at some of the larger branches left from last years tree trimming).
yesterday at the grocery i saw some rhubarb that looked quite nice, and so i grabbed several stalks with the intention of making a rhubarb and strawberry crumble with the strawberries i had frozen from last year (time to use those up and restock, as they are 5 for $5 at the grocery right now). well, i didn't have enough, but i DID have plenty of blueberries....

the zest of one lemon for the crumble topping. i followed this recipe, and have to thank Nigella Lawson (as did Smitten Kitchen) for the inspiration for bettering the topping.

so we have the zest of one lemon, 11/3 cup flour, 1 tsp. baking powder (the secret ingredient), 3 Tbs sugar, 3 Tbs Sugar in the Raw, and one stick of unsalted butter, melted.

makes a perfect crumb topping.

there is rhubarb in there somewhere! squeezing the lemon over the sieve (to catch the seeds). the berry/rhubarb part is 1 1/2 cups rhubarb, 1 quart (4 cups) berries, juice of 1 lemon, 1/2 cup sugar, and 3-4 Tbs cornstarch.

mixing the sugar and lemon juice.

i ended up using about 3 and a dash Tbs of cornstarch.

poured into the dish (the recipe says a 9" deep dish pie pan, i used a 9 1/2" casserole.

the topping, again, is perfect. popped it into the 375 degree oven...

...and cut up the rest of the rhubarb to freeze (there was about enough left over to make another crumble).

bubbly and hot, right out of the oven. it took about 55 minutes (the recipe said 40-50, and my oven is a little testy when it comes to keeping up to temperature). i wish i didn't have to wait until tomorrow to taste it.

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