Strawberry Rhubarb Crumble Dessert

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Even if you don't own a rolling pin or never made a pastry recipe, you can make a mouthwatering, crust-topped dessert.

A crumble is the easy and delicious cousin to a pie.

Because the ingredients are so similar, it's possible that the sweet (which consists of fruit, topped with a crumbly pastry mixture and baked) came from a successful accident.

Imagine a cook, frustrated when she couldn't turn out a decent piecrust. Rather than give up completely, she mixed together the usual pastry ingredients, added a pinch of sugar and sprinkled the crumbs over a dish of fresh berries.

The resulting dessert, so simple and so mouthwatering, made her a heroine among pastry-challenged bakers.

A fantasy, perhaps, but try the dish and reach your own conclusion.

Start with berries, peaches, plums or a combination. But take a taste before you start baking. The fruit should be ripe and juicy so it creates a sauce as it bakes.

The crumble part is a mixture of solid fat, flour and sugar. Use butter, not vegetable shortening, for richer flavor. Add a dash of cinnamon, nutmeg or allspice to the pastry if you like. And, if you want a bit of crisp with your crumble, add nuts.

Use the following recipe as a basic guide and vary the ingredients to your taste. A crumble is best eaten soon after baking, warm from the oven.

Strawberry and Rhubarb Crumble Dessert Recipe

Serves 2

Ingredients

 

Preparation

Place strawberries, rhubarb and 1 tablespoon sugar in a 1-quart glass baking dish.

Stir and set aside for 10 minutes.

Meanwhile combine remaining 3 tablespoons sugar, flour, salt and cinnamon in a medium-size bowl.

Cut in butter until mixture is crumbly.

Spoon flour topping over fruit.

Sprinkle on almonds.

Bake in preheated 350-degree oven for 30 minutes or until crumb topping is golden brown and filling is bubbling slightly.

 

Note:

Taste strawberries before making crumble; if the fruit isn't very sweet, increase the sugar in first step to 1 1/2 tablespoons.

Each serving has:

336.5 calories; 15.5 grams total fat; 4 grams protein; 47 grams carbohydrates; 31 milligrams cholesterol; 140 milligrams sodium and 3 grams dietary fiber.

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(c) 2009, Bev Bennett. Distributed by Tribune Media Services Inc.