Rhubarb & Strawberry Pretzel Crumble
Serves 8
Rhubarb & Strawberry Fruit Filling
- 3 cups fresh rhubarb, washed and cut into bite-size pieces
- 5 cups fresh strawberries, hulled and halved
- ⅔ cup sugar
- Juice & zest of 1 lemon
- ¼ teaspoon freshly ground pepper
- 3 tablespoons cornstarch
- ⅓ cup apple juice
Chocolate Pretzel Crumble
- 1 sleeve chocolate graham crackers (about 1⅓ cup ground)
- 4 ounces pretzels (about 1 cup crushed)
- ½ cup brown sugar
- ½ cup flour
- ¼ teaspoon salt
- 2 sticks cold butter, cubed
- Freshly whipped cream or ice cream, to serve
Directions:
Preheat oven to 350ºF.
MAKE FRUIT FILLING
In a large bowl, mix together rhubarb, strawberries, sugar, lemon juice, zest, and pepper. Dissolve cornstarch in apple juice and pour over the fruit; gently toss together.
MAKE CHOCOLATE PRETZEL CRUMBLE
In a food processor, grind graham crackers until well-ground, then place in a large mixing bowl. Next, grind pretzels in a food processor and pulse to combine. (Don’t grind pretzels into a fine grind – keep some texture to them.) Add the crushed pretzels, brown sugar, flour and salt to the graham crackers in the mixing bowl. Mix together, then cut in butter with a pastry cutter.
ASSEMBLE
Add fruit filling to a 9-by-13-inch baking dish. Evenly spread crumble on top of fruit. Cover with aluminum foil and bake for 25 minutes, then remove foil and bake for an additional 25 to 30 minutes.
Serve warm with a dollop of whipped cream or a scoop of ice cream.