Strawberry Rhubarb Crumble

By Leite's Culinaria

Ingredients

Unsalted butter (softened to room temperature, for the pan)
1 1/2 teaspoons grated orange zest (preferably organic)
3/4 cup granulated sugar
1 1/4 pounds fresh rhubarb (trimmed and sliced into 1-inch (25-mm) pieces)
1 pound strawberries (hulled and cut in half)
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
Large pinch of kosher salt
1 cup all-purpose flour
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 teaspoon ground ginger
Large pinch of kosher salt
1 stick (4 oz) unsalted butter (slightly softened, cut into 1/2-inch (12-mm) cubes)
1/2 cup confectioners' or powdered sugar
2 tablespoons balsamic vinegar
Pinch of kosher salt

Prep Time30mins
Cook Time40mins
Servings6

Instructions

Preheat the oven

Position a rack in the middle of the oven and crank the heat to 425°F (218°C).

Generously butter an 8-by 8-inch (20-by 20-cm) square ovenproof baking dish.

Make the strawberry-rhubarb filling

In a large bowl, rub the orange zest into the sugar with your fingertips until the sugar turns a marvelous light orange and is fragrant.

Stir the rest of the filling ingredients into the orange sugar and spoon it into the baking dish. Smooth the top.

Make the crumble topping

In a medium bowl, whisk together the flour, sugars, ginger, and salt. Work the butter in with your fingertips until the mixture is crumbly.

Evenly sprinkle the topping over the filling, making sure you have no holidays--those pesky holes where you can see filling.

Bake the crumble until the topping is golden brown and the juices bubble around the edges, 40 to 50 minutes.

Let the crumble cool almost completely before serving.

Make the balsamic drizzle (optional)

Just before serving, in a small bowl, stir together the confectioners' sugar, balsamic vinegar, and salt until smooth. If the drizzle needs to be thinner, add a bit of water as more vinegar with throw off the sweet-tart balance.

Serve the strawberry rhubarb crumble and pass the balsamic drizzle, letting everyone add as much as they like. Acknowledge the applause.