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nosh friday: strawberry rhubarb crumble with lemon ricotta

June 11, 2010

Okay, so I have a little addiction to rhubarb. When that tart, jeweled stuff is in season, I lose my head a little and stick it in every baked good in sight. But let’s face it — it’s simply deeeeelicious.

I made this crumble the night before a work picnic, when I had been sick all day and wanted something easy to make that helped clear my fridge of the rest of last week’s bounty from the Farmer’s Market. I based this recipe off of Smitten Kitchen, adding my own twists with fresh ginger, locally made ricotta and honey.

The result? Pretty darn tasty. (Though I served it cold at a picnic, I would recommend serving it warm — when it cools, the ricotta gets a little too crumbly for my taste. When it’s hot out of the oven, the ricotta is still creamy.)

Strawberry Rhubarb Crumble with Lemon Ricotta
Adapted from Smitten Kitchen

Yields 6 to 8 servings.

For the topping:

1 1/3 cup flour
1 teaspoon baking powder
6 tablespoons sugar
1/4 pound (1 stick or 4 ounces) 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 inch piece of fresh stem ginger, peeled and grated w/ a microplane
1/2 cup sugar
3 to 4 tablespoons cornstarch
Pinch of salt

1 cup ricotta cheese (whole milk)
Zest of 1 lemon
A good drizzle of honey

Heat oven to 375°F. Prepare topping: In a mixing bowl, combine flour, baking powder, sugar and add the melted butter. Mix until small and large clumps form. Refrigerate until needed.

Prepare filling: Toss rhubarb, strawberries, lemon juice, sugar, ginger, cornstarch and a pinch of salt in a bowl. Pour into your baking dish of choice (you could use 9-inch deep-dish pie plate or a similar sized baking dish).

In a separate small bowl, mix the ricotta, lemon zest and honey until just combined. Top the fruit with dollops of the ricotta mixture.

Remove topping from refrigerator and cover fruit thickly and evenly with topping. Place your baking dish on a baking sheet and bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 35 to 45 minutes.

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