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.|