Yields 6 to 8 servings.
For the topping:
1 1/3 cup flour
1 teaspoon baking powder
3 tablespoons sugar
3 tablespoons Demerara sugar (I used brown sugar)
Zest of one lemon
1 stick 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
Juice of one lemon
1/2 cup sugar
1/2 cup flour
Pinch of salt
1. Heat oven to 375 degrees. Prepare 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. Refrigerate until needed.
2. Prepare filling: Toss rhubarb, strawberries, lemon juice, sugar, flour and pinch of salt in a 9-inch deep-dish pie plate.
3. Remove topping from refrigerator and cover fruit thickly and evenly with topping. Place pie plate on a (foil-lined, if you really want to think ahead) baking sheet, and bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 40 to 50 minutes.
Hilary and I made the topping and filling at my house this afternoon after my last day at my field placement (I'm now unofficially a master of social work!) and put it all together tonight at Erica's house for American Idol. I'm only slightly interested in the show, but love to be around my friends who do care about it, so I like to bring a food project with me to Idol-watching events to keep myself entertained.
The friends were very pleased with these results. Tart and fruity and definitely dessert, this is some pretty incredible stuff.