This is the simplest way to enjoy rhubarb as soon as it comes into the markets and for as long as its season lasts. The rhubarb is sweetened, as it must be, with just enough sugar, honey, and strawberries to allow its tartness to peek through. A crumble topping, chopped pistachios, and a scoop of tangy lime-scented Greek yogurt make this an easy winner for a dessert in the spring and summer. (I’ll admit, I’ve enjoyed it for breakfast, too.)
Serves 6 to 8
1 1/2 pounds rhubarb, strings peeled and discarded (if needed), cut into ½-inch pieces
1 pint (about 12 ounces) strawberries, hulled and quartered
1/2 cup granulated sugar
1/4 cup honey
1 lime, zested and juiced
2 pinches plus 1/8 teaspoon fine sea salt
1 1/4 cups unbleached all-purpose flour
1/2 cup old-fashioned rolled oats, uncooked
8 tablespoons (1 stick) cold unsalted butter
1/4 cup packed brown sugar
2 cups low-fat or full-fat plain Greek yogurt
1/4 cup toasted pistachios, finely chopped (optional)
- Preheat the oven to 375°F and lightly butter the bottom and sides of a 10-inch ceramic quiche dish (or 9-inch glass pie plate).
- In a large bowl, toss the rhubarb and strawberries with 1/4 cup of the granulated sugar, the honey, 1 tablespoon of the lime juice, and the 2 pinches of salt. Stir in 1/4 cup of the flour until it is evenly distributed. Transfer the mixture to the quiche dish.
- Combine the remaining 1 cup of flour, the oats, and ¹/₈ teaspoon of salt in a large bowl. Using the large holes on a box grater, grate the cold butter into the bowl. Mix with your hands or a pastry cutter until the crumble mixture is evenly combined and sticks together. Add the remaining ¼ cup of granulated sugar, the brown sugar, and 1½ teaspoons of the lime juice and continue mixing with your hands until the mixture comes together in one mass. Now crumble it over the rhubarb mixture, making sure to cover the fruit evenly and completely.
- Place the crumble on the middle rack of the oven and put a rimmed baking sheet on the rack below it to catch any juices that might bubble over. Bake until the topping is golden brown and the inside is bubbling slightly at the edges, 30 to 35 minutes. Let it cool for at least 10 minutes before serving. The rhubarb and strawberries will release some liquid that will reabsorb with time.
- Stir together the yogurt and half of the lime zest in a small bowl. Taste and add more lime zest if you wish, reserving some for garnish.
- Serve the crumble warm or at room temperature. Spoon the crumble into shallow bowls, being sure to include a drizzle of any rhubarb-strawberry syrup that has pooled at the bottom of the dish. Serve with a dollop of yogurt beside the crumble, garnishing the yogurt with a small pinch of the lime zest and some of the chopped pistachios if you like.
For more recipes check out the book!
About the Book:
Winner, IACP Cookbook Awards for Single Subject and People’s Choice.
The skills of butchery meet the world of fresh produce in this essential, inspiring guide that demystifies the world of vegetables. In step-by-step photographs, “vegetable butcher” Cara Mangini shows how to break down a butternut squash, cut a cauliflower into steaks, peel a tomato properly, chiffonade kale, turn carrots into coins and parsnips into matchsticks, and find the meaty heart of an artichoke. Additionally, more than 150 original, simple recipes put vegetables front and center, from a Kohlrabi Carpaccio to Zucchini, Sweet Corn, and Basil Penne, to a Parsnip-Ginger Layer Cake to sweeten a winter meal. It’s everything you need to know to get the best out of modern, sexy, and extraordinarily delicious vegetables.
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