strawberry-rhubarb crumble
But before we get into my new favorite topping, let me give you a rough outline of the makings of any baked fruit crisp. Fruit of your choice is washed, prepped and coarsely chopped and tossed in its baking dish (usually, a deep dish pie pan, but it can be scaled up easily to a 9×13) with somewhere between two tablespoons (for a not very leaky fruit) to half a cup of flour (berries, I’m looking at you), some sugar (more for rhubarb, way less for peaches), a pinch of salt and some flavoring, be it lemon juice, cinnamon or a scrape of vanilla. Go wild. The topping always begins with melted butter, because it’s the easiest and it has never failed me, a few tablespoons of brown, white or crunchy sugar, and a mixture of flour/oats/finely chopped nuts or just flour. This mix is spread over the fruit mixture and popped in the oven for 40 to 60 minutes, while a resolution-weakening aroma wafts through your apartment. There is simply nothing not to love.
But here’s where things were never quite ideal: You see, I’m a topping junkie, and one stick of butter’s worth never made quite enough. Oh, sure, it covered well, but what I really wanted was a big bite topping with every bite of fruit. Yet, uninterested in turning a healthful baked fruit dessert into something with the caloric heft of cheesecake, I refuse to double the topping to a two-stick of butter count.
Enter the darling Nigella Lawson. In a pear-apple crumble recipe published in the New York Times a few years ago–which I’ve made, and is both understated and fantastic–she adds a teaspoon of baking powder to a somewhat standard crisp topping and turns it into a crumble, with large rubble-like pieces of awesome, without upping the butter in any way. All this time, I thought I could love nothing more than a baked fruit crisp, and it took a single bite of a rhubarb-strawberry crumble at a Sunday afternoon barbeque to turn my back on the crisp, perhaps for good.
With a little leavening, the proportion of topping to fruit is closer to the gloried 1:2 ratio that makes you feel like you’re being “good,” just not earnestly so. Personally, I can’t imagine wanting anything more from dessert.
Strawberry-Rhubarb Crumble
Yields 6 to 8 servings.
For the topping:
1 1/3 cup flour
1 teaspoon baking powder
3 tablespoons sugar
3 tablespoons Demerara sugar (or turbinado sugar aka Sugar in the Raw)
Zest of one lemon
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
1/2 cup sugar
3 to 4 tablespoons cornstarch (some commenters found the flour option a little too, well, floury so this has been updated)
Pinch of salt
1. Heat oven to 375°F. Prepare topping: In a mixing bowl, combine flour, baking powder, sugars and lemon zest and add the melted butter. Mix until small and large clumps form. Refrigerate until needed.
2. Prepare filling: Toss rhubarb, strawberries, lemon juice, sugar, cornstarch and a pinch of salt in a 9-inch deep-dish pie plate. (I used an oval dish this time, because they fit better in the bottom of a shopping bag.)
3. Remove topping from refrigerator and cover fruit thickly and evenly with topping. Place pie plate on a (foil-lined, if you really want to think ahead) baking sheet, and bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 40 to 50 minutes.
That looks scrumptious, but I have a “secret” to making something similar that’s painfully easy and yet is one of my favorite desserts ever–you take the same steps with the fruit (or use pie filling in a pinch–cherry is fantastic) and top it with a yellow cake mix. Yep, straight out of the box. Here comes the good part: top with pats of butter. Lots of it. (I forget if it’s one stick or two, I’ll have to check). Bake. You won’t believe how good it is. Enjoy!
That looks amazing but I am surprised this post wasn’t about S’Mores and Marine’s that love them!
That looks wonderful. This sounds like my pie recipe (”a small handful of flour and another of sugar, what kind of apples did you say these were? Maybe more sugar.”) The rhubarb in the kitchen is now destined for a crumble.
Have you tried making fruit cobblers? Those are my father’s favorites and I love the topping–practically like a biscuit, and not too sweet–with the baked fruit. Mmm. Making me hungry right now!
My mom always made the best apple crisp. I’m going to use her recipe and add the baking powder to see what all the fuss is about. Once rhubarb’s being picked at my local co-op farm, I’ll give that a go as well. Thanks for the hint! Your pictures make me drool.
You are psychic! I was just out in my garden and the rhubarb is coming along nicely (apparently we have the best rhubarb patch in the neighborhood and have been known to have rhubarb poachers *gasp*), but I can’t wait! Must have a strawberry Rhubarb concoction NOW! Now, I say, Now! The only problem is… I don’t really know how to cook it. The Boyfriend’s Mom makes a killer pie that got me into that swoony love fest mood, but I want to experiment on my own. That’s it! I can’t take it anymore, the market better have Rhubarb tonight or I’ll be standing over the Rhubarb Patch screaming “Grow, damnit grow!!!!!!”
Mio dio, that’s great… it looks great! I need a lot of time to translate all ingredients but i will try it :)
I love crumbles. Okay – I love food in general but these are great. I even adapted it to a single serving. I have some small baking pans from pot pies and will take and apple or berries and just make a smaller version for myself. Or, if I’m lazy and have a pear or apple around, I just cut it in half, core it and then sprinkle topping on it and bake. So yummy!
Oh, crumbles — there is simply no better dessert! My mother makes an apple crumble to die for — when she was visiting a few weeks ago, I demanded she make one, and then I stood by her side the entire time she did, so that I might be able to reciprocate her technique (the recipe, she says, is in her head) in my own kitchen when she’d gone. I also asked her to make a spare one and stick it in my freezer, in case for some reason I failed.
Oh a crumble! How I crumble for it! (Cheesy, but that’s me!) My list just keeps getting longer and longer.
Perfect timing! I just got rhubarb in my CSA farm share today. I cannot wait to try this!
Never enough toppping and never enough butter!
Ashley Anne-
It’s called bachelor cobbler and oh how my husband loves the apple pie filling version. I’ll make it in half batches so that he can’t eat a 9×13 pan of it. For a 9×13 pan (or larger casserole dish) – 2 cans pie filling, 1 box of white or yellow cake mix and 2 sticks of melted butter. Bake at 350 until golden and bubbly – serve with whipped cream. In face, I think that it is the dessert that Dolly Parton referred to in Steel Magnolias…
I agree- crisps and crumbles are one of my favorite go-to desserts. Satisfying and can pass for healthful. What with the leavening, I wonder if you’re starting to get into cobbler territory there? If you’re a topping freak (count me in), I like to do a layer of fruit, a layer of topping, another layer of fruit, and then another of topping.
Oh, wow – a way to keep the right ratio of crisp to fruit? I am so there. There’s never enough topping for me. (Full disclosure: when I make coffee cake, I double the topping. Then I eat a bunch of it before it even goes on the cake. And scrape off some from neighboring slices when I have my piece of cake. I have a topping issue.)
I’m with Melanie – I’m a topping kind of gal. And a crust kind of gal too. :)
Love this, Deb.
Definitely with all of you regarding crumbles and toppings, the more the merrier. Yesterday I was browsing Baking from my Home to Yours and came across a recipe for strawberry-rhubarb crumble that looks very promising. She uses a bit of candied ginger for the crumble and uses two layers of “topping”, one as a base, then the fruit, then one as a proper topping, and she still uses one stick of butter. You might want to check it out, it´s on page 240 if my memory isn´t playing trick on me right now.
Now this could could actually turn me into a baker. I am SO salivating right now, just imagining the mix of sweet and tart and crunchy. And besides that, this sounds like the kind of recipes I gravitate towards in general. Not fussy. Just working with a handful of good ingredients in a straightforward way to create something wonderful.
I agree that there is generally never enough topping. So if I am the one serving, I usually pull my portion off the top while no one is looking, and divide the extra fruit between everyone else’s bowls, and then strategically place ice cream over it.
Aren’t I evil?
spooky. Days that I get the cooking bug, I visit your blog, and you always have a recipe that’s in line with what I’m craving. I’ve got rhubarb out in the yard, and organic strawberries at the co-op down the street, that have been begging for this recipe. Thanks!
Oh that loos so good, I would like some this very minute!
Welcome to the DBs.
I meant ‘looks’ sorry!
as a self-confessed topping junkie i had to make this immediately and man o man, were you right. PERFECT topping to fruit ratio. i brought some in to work today. it wasn’t out of the microwave 20 seconds when i hear this “man, what you eatin’ over there?” i sacrificed the last bite to my coworker, who immediately demanded the recipe. kudos to you.
How did I miss this lovely crumble? Look at all of those berries. Yum.
I made this yesterday with some fresh apricots that needed to be used and strawberries and blackberries. Superb! I doubled most of the ingredients and the folks at work practically licked the empty casserole. Next time I will try it with cornstarch, as the doubled fruit mixture seemed a bit murky from the flour. I don’t think the filling had enough time to really cook through when I doubled it.
Seeing the yummy sour pieces of rhubarb mixed in with the strawberries very nearly made me whimper.
Oh, rhubarb, how much I miss you. Texas doesn’t understand you, so you’re hard to find, but I love you. Maybe I’ll find you at Central Market this weekend!
I love your blog and have recently tried several of your recipes! (Empanadas, black bean salad, and more.) This crumble looks delicious. I’ve used a recipe in the past that uses crumbled sugar cookies in the topping, along with oats, cinnamon, sugar, flour, butter, the usual. I believe the recipe is originally from Martha Stewart. The sugar cookies add a delicious crunch! But now I’m anxious to try your recipe.
OH, wow! I made this last night with some strawberries I got last weekend at the farmers market — I got greedy and bought 5 quarts, made two batches of ice cream, six jars of strawberry rhubarb jam, and then had one quart still left! A crumble to the rescue! This was really good, and devoured by my friends and I, but maybe I can sub the white sugar for brown next time?
I made this last night for family and it was perfect. I had a ton of rhubarb and some strawberries, and not enough time for a pie, so I went with this recipe–really great! Thanks!
I just made this. Have to admit, I sort of approximated most of the measurements because a) I’m in metric zone, b) I’m a poor student and don’t own much in the way of measuring instruments. So everything that’s not perfect about this recipe is probably my fault.
It turned out really yummy. Actually, I almost ate it raw because the topping was insanely good. Done and out of the oven, I’d have to say less butter, sugar, flour and lemon zest next time… it’s good, but I think I may just die from the richness (perversely, this didn’t stop me putting some half&half on top).
wonderful! though mine did not look nearly as good as what you have posted here, i have been having it for dessert for the last three days, and i must say it improves with age. kept cool and tart and sweet in the fridge, there is no better summer late night snack.
My sister just referred me to your blog about 4 days ago and I’m already checking frequently. Your talk of this being a “tweakable” recipe to any current desire and the good crumble to fruit ratio made me head straight for the kitchen. I’m not a rubarb person so I made a strawberry peach version and it was yummy. The perfect amount of tart to sweet and crumble to fruit. The only thing I might modify is a bit less flour because once cooled slightly, it became a bit too jello-like.
Deb-
I’ve been reading your blog for a while, but never comment. (I’m shy.)
The crisp looks delicious… somehow despite how simple and easy and fun it looks to make, they intimidate me. But maybe now I’ll try one.
I’ve been reading your blog since you started, Deb, and this is the first time I think I’ve commented too! You really are hilarious and a joy to read… And your recipes are impressive and inspiring. I used your baked-cherry-tomato sauce recipe a few weeks ago, but just for me, me, me alone! (My boy was out of town at the time…)
Crumbles and crisps really seem to be the thing these days! There are articles on them in several cooking magazines here in France right now. It’s so funny, because when I was younger I didn’t get into any kind of cooked fruit at ALL, and now bizarrely I love apple crumbles… I’ve seen so many different versions of “how to” and tips, ranging from melted butter to completely “hard” butter from the refrigerator, and this confuses me every time… I never know which is the way to go! I tend to make the topping mixes with my fingers, so I try to use soft butter, but I’ve never tried melting it… Last weekend I tried a cherry crumble based on a recipe from Saveurs magazine here in France, and I simply could not get the topping to become crumb-like between my fingers; it was too sticky! I ended up adding way too much flour, and it was soooo frustrating. it turned out OK in the end, although it lacked in the crispy department if you ask me! I want to try strawberries this weekend… Your recipe may become my winner! Thanks for this.
I made this last night and it was the belle of the ball! I actually used rhubarb and substituted mixed berries for strawberries (it was all I had) and it was great. I am a new fan of rhubarb and will try the rhubarb/pecan bread next. Thanks for the recipe, and I agree…good ratio.
Made this the other night and it was absurdly good. Couldn’t get rhubarb at the last minute, so I just went berry berry and used blackberries, raspberries and strawberries, which worked quite well. I agree completely about the constant need for more topping, this one did the trick. Cheers.
Made this for father’s day yesterday and even after a big big BBQ chicken dinner, both hubbie and son had one, two, three! generous helpings, and might’ve gone on… but I annexed the rest to divide among our lunches today. I love that it’s so easy! I hate cutting in butter, so adore the melted butter thing. We added some fine chopped walnuts to the topping since we are nut fiends, and some cinnamon. Ooh la la! and thanks!
Fantastic post! love the pics and the recipe!
I posted a recipe for rhubarb crumble myself today, but unfortunately i have no final photos becase we eat it before i had time to take pics!
My sister in law made your recipe last night for a potluck, it was delish!
the only question i had was what the measurements were. What does the capital A with the eyebrow over it mean?
For the filling:
1 ½ cups rhubarb
½ cup sugar
½ cup flour
thanks,
Renée
Ditto Renee’s comment above. I want to make the recipe but the As with the eyebrows confound me.
thanks,
Nancy
Renee, Nancy – I believe that’s just a formatting error. If you take out the A, you should have the correct quantities.
Thanks Rachel, I’ll note that and try this recipe.
Renee
Oh, wow, you saved my proverbial bacon today. I had promised to take a rhubarb crumble to a party tonight and then couldn’t find my recipe…This recipe was SO good and SO easy. I doubled it with no problem and took it to a barbecue…people were so full of the amazing grilled salmon most politely declined until one brave soul tried it and started moaning with pleasure. Next thing you know, it’s mostly gone. This was awesome. Thanks so much for this…now I’m inspired to try more!
Just thought I’d note that I made a sour cherry-rhubarb version (with a quart of sour cherries and about a pound of fresh rhubarb from the farmer’s market) and it was divine! I upped the sugar in the filling to 3/4 cup to compensate for having only sour fruits in the filling, but otherwise made as directed. Yum!
I made my first cobbler last weekend using this recipe… had to guess a bit at the sugar and flour amounts since I was using peaches and strawberries.Still, it came out pretty great… tasty served cold or warm. The crunchy sugar in the topping was the perfect touch, plus I could fool myself into thinking “it’s not dessert, it’s vitamins“. Thanks so much! (Oh, and a nerd-alert moment… I love your instantly-updating Preview pane!)
Ack. Cobbler/Crumble/Crisp… can’t keep ‘em apart. Whatever it was, it tasted delicious. :)
I just made this…..its yummy
AHA! No cutting, rubbing, or processing of the topping–perfect! I’ve been saving a pound of last summer’s peaches in the deep freeze for just this kind of occasion. Crisp is fine (although the topping gets awfully disappointing after it’s been covered or refrigerated), but this sounds completely awesome. Peaches, get ready, here we come!
And Deb, your “surprise me” button is almost as wonderful as your recipes are. I’ve now saved something like 20 recipes on my flash drive plus another 40 or so on my computer at home.
I made the strawberry rhubarb crumble this evening and it was awesome! Not too sweet, not too tart, just really, really delicious. I added some rolled oats to the topping to give it some additional texture. Lovely recipe!
Made this over the weekend with freshly harvested rhubarb. Really enjoyed the unique texture of the topping. It held together much better than other oat-free crisp/crumble toppings I have tried in the past, and did not melt down into the filling, another plus. I definitely will try it with other fruit crisp/crumble recipes. Like some others noted above, the flour did make my filling pretty murky even when fully cooked, so I would experiment (with a lesser quantity of corn starch or ground tapioca) if I make this strawberry/rhubarb version in the future.
I made this for my morning coffee group today but I wish I had read the comments first. The flour made the filling rather murky and left a taste of uncooked flour in your mouth. I think next time I will use corn starch. I added oats to the topping mixture and it was delightful. A good recipe but I think the flour either has to be cut back or substituted.
I got a fresh bunch of rhubarb at the farmer’s market today, and look forward to making this! Thanks for the inspiration, “surprise me” button. While this recipe looks great, I just wanted to add that I always use cornstarch (and not flour) in my crisps/crumbles with great success, especially with fruits that have a high water content (berries, peaches and all stone fruit). I find that more than 1T flour (even pastry flour) can be tasted in the cooked filling, and I don’t like it.
If you want to substitute cornstarch (or tapioca/arrowroot) for flour in the filling of this or any pie/cobbler/crisp/crumble, make sure to use half the quantity of flour called for in the recipe.
http://www.bonappetit.com/tipstools/ingredients/2008/04/cornstarch
Sorry to hear some people are having issues with the flour. I will update the recipe with a cornstarch swap. Thanks for the suggestions.
I made it with the corn starch substitution and it is wonderful! I love it! It’s not too sweet and not too tart. It’s rhubarb season and this will be great for our mothers day lunch.
I made this Sunday night with arrowroot instead of cornstarch (I was going to see Michael Pollan on Monday, so corn seemed irresponsible — yes, i have a guilt complex; no, I’m not Catholic), and it turned out beautifully, with the juices thick but rather clear. Also, I stumbled upon thesmitten archives last week, and Friday night I had the opportunity to use the “I’d rather not be some other girl’s problem” line. So, thank you, deb, for putting words in my mouth when I’d otherwise be tongue-tied (pun intended).
This was so yummy, Deb! I used frozen strawberries, and I always worry about them producing too much juice when they thaw out…so I added in a little tapioca in addition to the cornstarch:) It was just perfect! Thanks so much, we served it after a perfect dinner of pigroast, Cuban garbanzo bean stew and your slaw tartar. Perfect!
Did a variant of this for a cookout this weekend — used 2 ripe red mangoes instead of the strawberries (and used just 1/3 c. of sugar, and tried the corn starch). I’d recommend this combo to anyone looking for a new pairing for rhubarb… the flavor of the rhubarb dominated, but the mango added a lot of fresh juicy sweetness, and the stringy-jelly-type texture of the mango worked well with the texture of the rhubarb.
The crisp topping was so fabulous — it’s the first crisp topping I’ve made that I was completely happy with! Thanks for sharing this recipe, Deb.
This was amazing! I cooked it exactly as described except 3 TBS of brown sugar instead of sugar in the raw. I hate cooked fruit (was making this out of obligation) and I loved it. Thank you for the wonderful recipe.
Andie in California
Finally seeing some rhubarb in my grocery store … this will be the first rhubarb recipe of the year for me! Very excited. Screw the diet plan.
this recipe looks amazing! i have just a few questions (i’m a crumble newbie!)
1..could i substitute the rhubarb and strawberries for apples to make an apple crumble? (my brother specifically asked for an apple crisp/crumble)
2..what is the difference between a crumble and a crisp?
and last one, promise..
3..could i use a different type of sugar instead of sugar in the raw?
thank you !
Abby — You can substitute any fruit you want, but you might want to adjust the sugar and flour accordingly. Apples let off less liquid than strawberries. A crisp is usually, uh, crispier, often with nuts and oats. This has cake-like crumbs. You are welcome to use any kind of sugar you want, but I’ve only tested this with coarse, raw sugar. No reason plain white sugar can’t work though.
Hi Deb
Quick question – should this be refrigerated? Or is it ok to stay out at room temp (covered of course)? It looks delicious – I can’t wait to eat it tonight!
Thanks!
For how long? Less than a day, I probably wouldn’t bother refrigerating.
I made it late last night for tonight’s dessert. So it should be fine. Thanks!
Do you have any other notable rhubarb recipes? I’m obsessed – although I almost think that the big crumb coffee cake recipe is all a person needs. It might be my favorite baked good — ever. Thank you for the introduction!
What about feezing? Will this be ok in the freezer in the uncooked state, and then do I allow to thaw or just put it in the oven? Any suggestions?
I haven’t tried to freeze it. Do let us know how it goes if you try it.
I am right in the middle of baking this for the first time, very easy to prepare I hope it tastes as good as it looks. I’ll let you know
made this for the girls I work with, I’m a hairdresser you know and everyone loved it.made it again for myself today and added blackberries to the mix find out in awhile how this one is, overall i’m definitely very fond of this recipe, very easy and very tasty.
I’m a recipe junkie and I search several different ones before I settle…this was sooo easy. I’ve never melted the butter, only softened to get those yummy crumbles. It’s in the oven now and I’ve brewed the coffee…hoping to get some before the baby wakes up and the school bus gets here! Love your blog and plan on coming back often! Thanks!
I heart you!! I have about 2 cups of rhubarb and a bowlful of strawberries, and I was hankering for something sweet. You have given me guidance to Nirvana, I am sure. Now, off to the kitchen…..
I can’t help but comment here – my grandparents had a farm in Minnesota and my grandmother always made homemade rhubarb “sauce”. I don’t usually make desserts, but I saw rhubarb in the store, bought some and found your recipe. Cutting up the rhubarb brought back many wonderful memories of sitting in my grandparents kitchen (both have been gone many years as is the farm). The taste of this was amazing, not too sweet not too tart, in fact I had a whole serving (not a dessert person)! The topping was perfect as well, I will keep this recipe to use again, especially for potlucks and backyard barbecues.
thanks much!
This was excellent, everyone loved it. I added slivered almonds to the crumble topping – it was great. I liked that this is a really easy recipe. It was as good as strawberry pie without the hassle of making a crust. Thanks so much!
this is the best thing i have ever baked. it is impossible to stop eating once you take a bite. going, going, gone.
Wow. We just made this and it was amazing! Thanks for the recipe!
This is the stuff. I made a double batch of the crumble–added a handful of oats–this is enough to cover two pie-plates of fruit and a little 5 x 8 sampler dish. This crumble is JUST RIGHT. Great on blueberries too–the lemon–oh, yum. I’ll be coming back to this page until I have the rhythm of my heart in sync with the proportions of this crumble.
Tried this last night… I was going to make a pie, but crust and I don’t get along that well. It was easy, and came out great. Thanks for the posting.
FYI – Found you on Google, you are number one for “strawberry rhubarb crumble”.
So good! Being a confirmed health nut and recipe tweaker, I made the following changes:
Changed the sugar to fructose and used 1/2 as much (fructose is much sweeter than sugar)
Used 1 cup flour and 1/3 cup oats
No trans fat spread in place of butter
It’s fantastic – Keath and I both love it! Corn starch change was really good – I would have changed it anyway. Thanks!
Hi Ceridwen! Glad it was a hit.
Just made this for 4th of July with pitted black cherries and rhubarb – same ratios of everything – and it came out deeeelish.
OMG, this is spectacular! And it’s so nice to get an online recipe that calls for a reasonable amount of sugar – most fruit cobbler/crisp/etc. recipes call for SO much that it’s still plenty sweet if you halve it. This is just right! Loved it!!
Yum! Just made this (and wrote about it)… Delicious! I used half whole-wheat flour and added a handful of chopped crystrallized ginger (per an idea from epicurioud) to the topping mix… The extra spice was nice, (if you don’t mind the bit of chewiness). I also used peaches and strawberries. I guess I ended up making a variation of your recipe.. Anyway, thanks for the foundation (and for having a rad blog)! -Jackie
I’ve had this recipe bookmarked forever but just finally made it today. It looked so great, I followed the recipe exactly–something I rarely do! I made three–one to eat now, one to give away, one to freeze. It’s awesome, and now I want to try it with other fruit. Thanks!
I made this twice – once this weekend and again last night. The first version was spectacular, though I would use only 3 Tbs of corn starch next time. I too love a good crust/topping/crunchy goodness and this topping recipe was really good. It was so simple to put together and easily doubled. The first version was so good that my dog ate half of it off the counter! The version I made last night included blueberries instead of rhubarb. It was so quick to put together and delish! I would say it takes more time to slice up the strawberries than it does to put together the pieces. Will definitely add this to my recipe book.
Upon realizing that I had pears in their death throes (but still oh-so-edible and juicy), I immediately searched SK. Though the bittersweet chocolate and pear cake and pear/almond tart sounded scrumptious, this no-nonsense low-key dessert is perfect after a busy day. It seriously took me twenty minutes to prep, and I’m slow.
So I subbed in pears, gussied it up with some blueberries (also in their twilight), and you would not even BELIEVE the smell coming from my oven right now.
Will let you know how this combo works, but if it’s anything like your other recipes, fuggedaboutit.
I made this the other night and it was delicious! I didn’t have raw sugar, so I used brown sugar instead. I also added rolled oats to the topping mixture and it turned out so well! I will be definitely making this again.