With May just around the corner, Seattle is tiptoeing into the early stages of local rhubarb season. And even though it’s too early for the local sweet strawberries, we compromised with organic strawberries from California (still west coast so it’s sort-of local…) so that we could make a strawberry-rhubarb crumbly crumble. After much discussion, we thought… sure it will taste sweet but let’s make it ascetically sweet by making mini crumbles. And then, as if that wasn’t enough, we decided to bake the mini crumbles in mini mason jars. Yes, we know – mason jars are everywhere. So maybe we are a bit late to the party but better late than never, no?
Humble crumbles these are not. They are adorable, picnic portable and perfectly portioned. With a hint of orange zest and a toasty pecan crunch, these little gems will be a spring-time staple, guaranteed!
Mini strawberry-rhubarb crumbles
Yields 4 X 8 oz darling little mason jars
For the crumble topping
- ½ cup flour
- 1/4 heaping teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 cup filled with brown sugar packed halfway, fill remaining with white sugar
- zest from 1/2 orange
- 1/2 stick unsalted butter, cold and diced
- handful of toasted pecans, cooled and coarsely chopped
For strawberry-rhubarb filling
- 7 oz rhubarb, peeled and chopped into 1/2 inch pieces
- 12 oz strawberries, stems removed and quartered
- zest from 1/2 orange
- 1 1/2 tablespoons juice from orange
- 1/2 cup extra fine baking sugar
- 2 1/2 tablespoons cornstarch
Preheating oven to 350°F.
In a medium-large mixing bowl combine rhubarb, strawberries, orange juice and zest, and sugar. Mix ingredients by hand, tossing to ensure rhubarb and strawberries are thoroughly coated. Add the cornstarch and mix by hand again.
Spoon the mixture into mason jars, leaving room for the crumble topping. Try to spoon in only the coated fruit. Then, add a little bit of the liquid mixture on top. Place the 4 jars onto a baking sheet and place in oven for 30 minutes.
To make the crumble, combine the following in a medium mixing bowl: flour, salt, baking powder, brown sugar and white sugar, and orange zest. Mix until all ingredients are incorporated. Use a pastry cutter to cut in the pieces of butter until the mixture is pea sized crumbles. Gently mix in pecans and then transfer mixture onto baking sheet and bake for about 20 minutes at 350° F. Check on the crumble periodically, using a spatula to flip mixture once it starts to brown. You’ll know it’s done when it’s toasty.
Evenly spoon toasted crumble mixture on top of the strawberry-rhubarb. Let cool 1-2 hours before lightly covering or enjoy on the spot!
Have a wonderful week! XOXO, Bee & Em