Rhubarb is a sour, pinkish green spring vegetable that cooks down into a delicious pink or red compote. It used to grow in our mother’s garden when we were kids, and we couldn’t resist taking a bite of the puckeringly sour stalks (just stay away from the leaves, which are poisonous). Once June rolls around, we get the best of both worlds: spring rhubarb and summer strawberries.
Strawberries and rhubarb make a swell pair. They are commonly found together in pies, but I find crumbles are much easier to make. You can also assemble this dish a day ahead and bake just before you want to serve it. It is wonderful hot from the oven and served with ice cream, or cold at a picnic! I bought some rhubarb and strawberries earlier this week, and threw this dessert together to end our father’s day dinner.
This recipes is easily made vegan: just use margarine instead of butter in the topping.
- 4 cups rhubarb, chopped into 1-inch pieces
- 4 cups strawberries, hulled and cut into bite-size chunks
- ¾ cup sugar
- 1 Tbsp cornstarch
- 1 cup flour
- 1 cup rolled oats
- ¾ cup brown sugar
- 1 tsp cinnamon
- ¾ cup butter or margarine
- Preheat oven to 350F.
- Grease a 9x13-inch casserole dish. Mix the fruit, white sugar, and cornstarch in the dish. The cornstarch helps thicken the juices that start running from the fruit. You could add up to 2 Tbsp of cornstarch if you'd like the filling a bit thicker.
- In a medium bowl, mix all the crumble topping until it resembles breadcrumbs. Sprinkle evenly over the fruit.
- Bake for 1 hour, until the topping is golden brown. Enjoy!
- You can change up this recipe quite easily: once the rhubarb season is over, take advantage of the other Ontario fruits, like cherries, peaches and apricots!