When I was testing this dessert in March, it was difficult to buy frozen rhubarb in any of the grocery stores. I was told they carry it only in season! Really? Why would I buy frozen rhubarb in season? So I ordered it fresh from Sid Wainer & Son in New Bedford.
Ingredients
- 1 cup white sugar
- 1 tablespoon cornstarch
- 3 cups fresh sliced strawberries
- 2 cups diced rhubarb
- 1 tablespoon lemon juice
- 1/2 cup all-purpose flour
- 1 cup packed brown sugar
- 1 cup softened butter
- 3/4 cup chopped pecans
- Additional butter
Preparation
Preheat the oven to 375 degrees.
Combine the sugar, cornstarch, strawberries, rhubarb and lemon juice in a large bowl. Stir to combine mixture and pour into a 9x9-inch baking dish.
In another bowl combine the flour, brown sugar, butter and pecans, working the mixture together with your fingers or a pastry blender to form the crumble. Spread the crumble evenly over the strawberry rhubarb mixture. Distribute several pieces of butter evenly over the top before baking.
Bake in the preheated oven for 45 minutes until the top is lightly browned.
