Community Corner

Tastes of the Season: Strawberry-Rhubarb Crumble

Westhampton Beach Coobook author Margaret Johnson shares her recipe for Veggie Bake with Cheese.

Editor's Note: The following recipe is provided by Margaret M. Johnson, of Westhampton Beach, who is the author of seven cookbooks, most recently,”Flavors of Ireland.”

Strawberries and rhubarb are one of the most popular Irish fruit and vegetable pairings (yes, botanically rhubarb is a vegetable, although it’s treated like a fruit nowadays). Appearing together in pies, jams, syrups, and sauces, strawberries and rhubarb produce a winning sweet-tart taste. Here they’re featured in an old-fashioned crumble, and for a new twist, you can use Irish digestive biscuits (such as McVitie’s or Carr’s brand) in the topping instead of the more widely used bread crumbs or oatmeal. This is delicious with vanilla ice cream, clotted cream, or crème fraiche.

FILLING

  • 5-6 stalks rhubarb, cut into 1-in. pieces 
  • 1 cup fresh strawberries, hulled and sliced 
  • 2 tbsp. cornstarch 
  • 1 cup sugar 
TOPPING
  • 1 1/2 cups all-purpose flour 
  • 1/2 cup brown sugar 
  • 1/2 cup (1 stick) unsalted butter, cut into pieces 
  • 1/3 cup crumbles digestive biscuits 

1.   Preheat the oven to 350° F. Lightly butter a 9-in. square glass baking dish.

2.   To make the filling, in a large bowl, combine the rhubarb, strawberries, and cornstarch. Stir well to coat the fruit. Transfer to the prepared pan and sprinkle with sugar.

3.   To make the topping, combine the flour, brown sugar, and butter in a food processor. Pulse 3-4 times, or until the mixture resembles coarse crumbs. Transfer to a small bowl and stir in the crumbled biscuits. Sprinkle the topping over the fruit and bake for 40-50 minutes, or until top is brown and crisp and the fruit is tender.

4.   Remove from the oven and serve warm with vanilla ice cream, clotted cream, or crème fraiche.


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