Strawberry Rhubarb Crumble

This classic combination of strawberries and rhubarb is the essence of spring, but you can make it any time of year by varying the type of fruit. It's especially good made with peaches and apples. Resist the temptation to add more sugar and, instead, let the tart rhubarb flavor shine through.

Serves 6 to 8

Topping:
1/2 cup (1 stick) unsalted butter, at room temperature
2/3 cup lightly packed brown sugar
1 cup coarsely chopped pecans
1 cup all-purpose flour
1 cup rolled oats
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
Pinch of baking powder

1 pound fresh rhubarb, trimmed, halved lengthwise, and chopped
1 quart fresh strawberries, hulled and halved
1 tablespoon all-purpose flour
1 tablespoon plus 1 teaspoon white sugar
1 teaspoon fresh lemon juice

Preheat the oven to 250 degrees.

To make the topping: place the butter and sugar in a medium-size mixing bowl and blend just until smooth. Add the pecans, flour, oats, cinnamon, salt, and baking powder and mix until creamy.

Spread the mixture evenly on an ungreased 8 x 11-inch baking sheet and bake about 15 minutes. Turn the pan and bake until golden, about 20 minutes more. Let cool.

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Strawberry Rhubarb Crumble

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