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Strawberry and Rhubarb Crumble


For the first time we received a few stalks of rhubarb in our CSA. I had never cooked it before so went on a search for a recipe. There was a trend to use it in a compote or baked good (pie/cake) and almost always with strawberries. I decided to go with the easiest and fastest …. a crumble.

It turned out really tasty and super sweet. Rhubarb looks like red celery and I didn’t taste it raw but it’s supposed to be tart, so to compensate the recipe used a lot of sugar. With a dollop of whipped cream or ice cream (we tried both) it makes for the perfect summer dessert.

Modifications we made: we used walnuts and added a little corn starch to the filling to keep it from getting runny per the comments others made.

Recipe link
Bon Appétit  | May 2010

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