Yields: 6 to 8 servings
For the topping:
1 1/3 cup flour
1 teaspoon baking powder
3 tablespoons sugar
3 tablespoons Demerara sugar (or turbinado sugar aka Sugar in the Raw)
Zest of one lemon
10 tablespoons unsalted butter, melted
For the filling
1 1/2 cups rhubarb, chopped into 1-inch pieces
1 quart strawberries plus a few extras, hulled, quartered
Juice of one lemon
1/2 cup sugar
3 to 4 tablespoons cornstarch (some commenters found the flour option a little too, well, floury so this has been updated)
Pinch of salt
1. Heat oven to 375°F. Prepare topping: In a mixing bowl, combine flour, baking powder, sugars and lemon zest and add the melted butter. Mix until small and large clumps form. Refrigerate for 10 minutes.
2. Toss rhubarb, strawberries, lemon juice, sugar, cornstarch and a pinch of salt in a 9-inch deep-dish pie plate or 9-inch square glass baking dish. Let sit 10 minutes.
3. Remove topping from refrigerator and cover fruit thickly and evenly with topping. Place plate or dish on a foil-lined baking sheet, and bake on the middle rack until crumble topping is golden brown in places and fruit is bubbling beneath, about 40 to 50 minutes. Let the crumble rest for at least 15 minutes then serve warm with vanilla ice cream, freshly whipped cream or Greek yogurt.
May is vegetable month on bobbyflay.com..Read more about rhubarb