Summer's first

Strawberry-Rhubarb Crumble

A golden strawberry-rhubarb crumble in a worn enamel dish on a gingham cloth

The rhubarb comes in all at once every June — far more than one person could use, which suits me fine, since I never did learn to cook for just the one. This is where my summer starts. Let it sit a full twenty minutes before you serve it; it needs that to set, and nobody ever waits, and everybody should.

Serves 6or one person, six times 15 minto put together 45 minin the oven 375°Fgood and steady

How it's made

  1. Heat the oven to 375°F and butter a baking dish.
  2. Right there in the dish, toss the rhubarb and strawberries with the sugar, cornstarch, lemon, and salt. One less bowl to wash.
  3. Rub the topping ingredients together with your fingers until it holds in clumps — you want some big and some small. Scatter it over the fruit.
  4. Bake 40 to 45 minutes, until the edges bubble up thick and slow and the top is a deep, even gold.
  5. Now here's the hard part: let it sit twenty minutes before you serve it. It needs that time to set, and it's worth every minute. Cream on top, if you've got it.

Bonnie's tip: I always make enough to walk a dish next door. A warm crumble is the surest way I know to be glad you have neighbors.

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