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Strawberry-Rhubarb Crumble
Ingredients
  • 1 ⅓ cups all-purpose flour
  • 1 teaspoon baking powder
  • 3 tablespoons granulated sugar
  • 3 tablespoons demerara or turbinado sugar
  • Grated zest of 1 lemon
  • 10 tablespoons unsalted butter, melted
  • 1 ½ cups 1-inch pieces chopped rhubarb
  • 1 quart strawberries plus a few extras, hulled and quartered
  • Juice of 1 lemon
  • ½ cup granulated sugar
  • 3 tablespoons cornstarch
  • Pinch of salt
  • Vanilla ice cream, freshly whipped cream or plain Greek yogurt, for serving
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