STRAWBERRY AND RHUBARB CRUMBLE Recipe adapted from the May 2010 issue of Bon Appetit.
St. Paul Pioneer Press Makes 8 servings. 3/4 cup all-purpose flour 2/3 cup plus 1/2 cup sugar Large pinch of salt 6 tablespoons ( 3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes 1/2 cup old-fashioned oats 1/2 cup husked hazelnuts, toasted, chopped coarse 1/2 vanilla bean, split lengthwise 1 pound strawberries, hulled, halved (about 4 cups) 12 ounces rhubarb, ends trimmed, stalks cut crosswise into 1/2-inch-thick pieces (to make about 3 cups) To prepare oven, baking dish: Preheat oven to 375 degrees. Butter 11-by-7-by-2-inch glass baking dish. Set aside. To make topping: In medium bowl, combine flour, 2/3 cup sugar and salt. Whisk to blend. Add butter. Using fingertips, rub in butter until mixture sticks together in clumps. Mix in oats and nuts. (Note: Topping can be made 1 day ahead. Cover and chill.) To assemble: Place 1/2 cup sugar in large bowl. Scrape in seeds from vanilla bean. Whisk to blend well. Add strawberries and rhubarb. Toss to coat well. Scrape fruit filling into prepared baking dish. Sprinkle topping evenly over filling. To bake: Bake for 45 minutes or until filling bubbles thickly and topping is crisp. Cool for 15 minutes. Spoon warm crumble into bowls. Serve with ice cream. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
