It's rhubarb and strawberry season and this crumble is a celebration of these classic bedfellows. The unusual twist? A pistachio-orange infused topping that coaxes out the finer flavors of the fruit. Get the recipe for the early summer crumble that Fanny is putting in her hand-thrown green bowl.
Rhubarb Strawberry Compote with a Pistachio-Orange Crumble
Ingredients
- 8 cups of fruit, cut into small pieces (a mix of rhubarb and strawberry)
- 1 cup granulated cane sugar
- 1 cup all-purpose flour or gluten free flour (my favorite is the Gluten Free flour from Anson Mills, a mix of Carolina Gold Rice, Benne and Toasted Oat flours)
- 1/2 cup unsalted raw or roasted pistachios
- 1/2 cup raw unsalted walnuts
- 1/2 cup rolled oats
- 1/4 teaspoon ground nutmeg or mace
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon fine sea salt
- 1/2 cup butter, melted
- Zest of one large orange
Instructions
- Preheat oven to 350F
- Put pistachios and walnuts in a food processor and grind until the texture of very coarse sand
- Mix the cut fruit with 1/2 cup of sugar and toss well, and spread it out evenly in a baking or casserole dish (9 x 13" or similar)
- Mix the remaining dry ingredients well, then add the butter, orange zest and vanilla and incorporate thoroughly with your hands.
- Spread the crumble topping over the fruit until all of it is covered
- Bake for 35–40 minutes until the top is lightly browned and the fruit is fragrant and bubbling.
- Serve warm with a scoop of vanilla ice cream.
