Strawberry-Rhubarb Cardamom Crumble
Time: 45 mins | Difficulty: 1/5 | Yield: 3-4 servings
This crumble is full of spring flavor, and super duper easy to put together! Crumbles are a really forgiving dish—they’re basically just any fruit you want, with a mixture of flour, sugar, and butter on top. To make the topping really crumbly, I also added a touch of baking powder to hold it all together. I also added cardamom powder to the topping, which goes very well with strawberries! Crushed pistachios sprinkled over the whole thing bring it all together. This is also a great dish for when your strawberries or rhubarb is nearing the end of its fridge life—and with berries, that’s not very long after you buy them. That makes it a really handy recipe for one person, since berry-buying is always a risk when you’re just cooking for one! This recipe makes 3-4 servings, but you can scale it up or down to your liking—as I said, crumbles are really forgiving (and fun to experiment with, too!).
Ingredients/tools:
A couple big handfuls of strawberries (about two cups)
3-ish rhubarb stalks
1/4 cup + 1/2 cup of sugar
Lime juice
1/2 cup all-purpose flour
6 tablespoons butter, melted
1 tablespoon cardamom powder
1/2 tablespoon baking powder
A small handful of pistachios, crushed with a wooden spoon
A baking dish (about 5x9, not too deep)
A big bowl
Method:
Preheat the oven to 375°.
Prepare the fruit: Slice the tops off the strawberries, then cut them into quarters. Chop the rhubarb up until the stalk gets really green and tough, about 4/5 of the way up the stalk.
Add the fruit to the dish, then add the 1/4 cup sugar and lime juice. Mix well and let it sit while you do the rest.
Make the crumble topping: In a bowl, mix the 1/2 cup sugar, flour, baking powder, and cardamom powder. Add in the butter, and mix it all with a spoon until it all comes together in little clumps.
Add the topping over the fruit, then add the crushed pistachios on top of that.
Bake for 25-30 minutes, until the fruit is all bubbly and the topping is golden brown!