Classic Rhubarb Crumble | easy summer recipe

It’s rhubarb season, which means it’s the perfect time to whip up an easy and scrumptious strawberry rhubarb crumble!

Late spring is now in full swing here in Montreal with the heat slowly becoming unbearable and lots of rainstorms which means that the summer season has officially begun. Along with it being a while since I last shared a recipe, I decided to come back and share with you all one of my favorite summer desserts: the classic rhubarb crumble!

It’s super simple, quick to make, and oh so delicious that you’ll be wanting seconds. And thirds. And heck, maybe even fourths!

This recipe is perfect for summer picnics, parties, or any event that would not be complete without the addition of a classic rhubarb crumble.

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And yes, ça fait longtemps since I last posted on the blog. Almost two months, in fact.

The last couple of posts on Plaid & Sugar have hinted at the fact that I haven’t been enjoying blogging lately. Instead of stopping altogether (which would be heartbreaking for me), I decided to take a break instead.

I know so many breaks.

With my university convocation (i.e. graduation!) coming up, I’ve been thinking a lot about Plaid & Sugar and how blogging aided me so much during my undergrad. Especially during the almost two years that were remote during covid and life just seemed unbearable. I love blogging. I do. It’s just that maybe I have outgrown it?

In any case, I still have some blog posts still ready to publish this summer, and maybe, just maybe, I’ll learn to love it again.

Ignoring all that, one of the things that I love about summer is all the fresh seasonal fruits. Therefore it made sense that the first blog post to welcome the summer would be a dessert recipe!

Easy Classic Rhubarb Crumble Recipe

I love all things sweet, especially when it comes to seasonal desserts, but sometimes one gets tired of the same old and looks for something different.

Instead of going for the classic strawberry recipes, I decided to try out something different: rhubarb.

Here in Montreal, rhubarb is nearly impossible to find. It is not sold in most supermarkets and the ones you do find are thin, sad-looking, and tasteless.

However, there is one place where one can be sure to find it: Marche Jean-Talon.

One of the oldest public markets in Montreal, Jean-Talon is always full of fresh produce, all types of stalls, and delicious restaurants. And this time of year, you are more than likely to find multiple stalls selling rhubarb and for a great price!

Now for the recipe. It is simple, quick, and oh-so-delicious. I love the tangy sour-sweet flavour of rhubarb and this recipe captures the taste perfectly.

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Makes 9-12 servings.

9-inch X 13-inch glass baking dish.

ingredients:

• 2 1/2 cups of rhubarb
• 2 1/2 cups of strawberries
• 2 tablespoons of cornstarch
• 1/2 cup of white sugar
• pinch of salt and cinnamon
• 1 1/3 cups quick oats
• 1 cup of flour
• 1/2 cup of brown sugar
• 1/2 cup of butter, softened

instructions:

Preheat oven to 350℉ and grease a 9inch by 13inch glass baking dish/

First of all, dice and cut the rhubarb into 1/2-inch pieces while cutting the strawberries into thin slices.

In one medium-sized bowl, combine the diced rhubarb, strawberries, cornstarch, and sugar. Evenly coat the greased glass baking dish with the rhubarb/strawberry mixture. Set aside.

In a different bowl, combine together the oats, flour, and brown sugar until semi-homogenous. Add the cold butter and with your fingers mix them all together until it resembles large coarse crumbs. * You can also use a pastry blender.

Add the dry crumbly mixture over the rhubarb. Making sure that all of the latter is covered by the oat crumble.

Bake in the oven for 45 minutes until the fruit is bubbling and the topping is slightly browned.

Let cool for a couple of minutes and then it’s ready to serve! Add a side of vanilla ice cream (or maybe some homemade strawberry ice cream?) and some fresh strawberries to complete the dessert.

And that is it!

tips & notes

If working with frozen rhubarb or strawberries do not thaw them out before baking. Otherwise, they will get mushy and fall apart as you mix.

For storage, the classic rhubarb crumble can be refrigerated in a closed air-tight container and still be fresh for up to four days.

Also, DO NOT EAT the leaves! Only the stalk is safe for human consumption. The green leaves are poisonous and harmful.

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Rhubarb is one of my favorite vegetables (or is it a fruit?) and it always sucks that it is a) only available for less than two months per year and b) extremely difficult to find.

That is why I now buy twice the amount I need and freeze half of it so that way if I’m feeling snakish for rhubarb in the middle of winter, I’ll have some tucked away! This works well with any out-of-season vegetable or fruit.

If you have any other methods of preserving or keeping rhubarb please let me know, I’d love to try something new.

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A little anecdote: When I lived out West, I knew a family that would always have a Rhubarb Festival in June at their farm.

What did it consist of? Lots and lots of dishes made of rhubarb. I’m talking desserts, drinks, salads, and even savory dishes! One of those being honey rhubarb chicken.

It was amazing and everything was delicious. And whenever I think of summer festivals or events, I always think of that family who had so much rhubarb that they would host a big event to share with everyone they knew. A bit like the Johnny Appleseed song!

Do you like rhubarb? Or do you prefer its sweeter summer companion, strawberries?

I hope you enjoy this recipe and like always if you have any comments, questions or concerns do not hesitate to comment or send me an email. Plus I can be found on Instagram!