This warm dessert just feels like summer! Make ahead and warm before service, or enjoy right out of the oven. Serves 4 – 6.
For the Filling:
- 2 cups organically grown strawberries
- 6 – 10 organically grown rhubarb stalks
- ½ cup white sugar
- 1 tablespoon orange zest
- 1 tablespoon + 1 teaspoon King Arthur All Purpose Flour
For the Crumb Topping:
- 1 cup King Arthur all purpose flour
- 1 ½ teaspoon baking power
- ½ teaspoon salt
- ¼ cup white sugar
- ¼ cup (1/2 stick) Strauss Creamery unsalted butter
- ¼ cup Rosehill whole milk
- 1 Clifford Family Farm egg
Wash and remove the strawberry stems. Slice into quarters or eighths, depending on the size of the strawberry.
Discard all of the rhubarb leaves, is any (they are poisonous!) Peel any stringy outside layer and trim the ends. Cut the stalks into 1 inch pieces to make about 4 – 5 cups.
Mix the 1 tablespoon + 1 teaspoon flour with equal parts water to dissolve the flour and form a smooth paste.
Lightly beat the egg.
Preheat oven to 350°F. Liberally butter a 2 quart baking dish.
Prepare the filling: In a large mixing bowl, combine the cut rhubarb, strawberries, orange zest, sugar, and flour paste. Set aside for at least 30 minutes, stirring occasionally to recombine and blend flavors.
Prepare the topping: In a separate bowl, mix the remaining sugar, flour, baking powder and salt. Using a fork or your hands, blend the butter into the dry ingredients until the mixture looks like large crumbs. Add in the milk and beaten egg to just combine.
Pour the fruit mixture into the greased baking dish. Layer the crumb batter on top of the fruit.
Bake for 30 – 40 minutes, or until the crust is golden brown and the fruit mixture is bubbly.
Serve warm topped with vanilla ice-cream or whipped cream.