strawberry rhubarb crumble

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I grew up hating rhubarb. I don’t even know when I tried it, but I did and I hated it and I never wanted to try it again. My mom, on the other hand, loved rhubarb. As the sole fan in the house, she never got to have it. For mother’s day I would sometimes make a strawberry rhubarb pie and it made her so happy. My mom and my grandmother would dig right in with glee, my dad ate it because he eats just about anything and everything, and my sister and I refused to even try it.

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This spring, everywhere I looked I saw amazing, mouthwatering pictures of dishes with rhubarb. I became convinced that I was wrong as a child and that I actually did like rhubarb. I became obsessed with trying it and felt overwhelmed with all the amazing looking recipes floating over the intertubes. Then I saw some beautiful strawberry rhubarb tartlets at Clear Flour Bakery and ooooh, I wanted them, but tarts are always so expensive and I figured I could just make some and it would be more fun that way anyway. But I had trouble finding a recipe for the rustic strawberry rhubarb tartlets that I had in mind. I was really intrigued by Smitten Kitchen’s recipe for rustic rhubarb tarts, but since I still wasn’t really sure that I actually did like rhubarb, I was nervous about doing it straight up. I figured I would improvise and picked up some gorgeous magenta rhubarb before the weekend, excited to make some tartlets.

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But our relaxing, low key three day weekend suddenly became hectic and harried and the idea of rolling out pastry dough in a hot kitchen and making little tarts became less and less appealing. I was still committed to making something with the rhubarb and strawberries and then it hit me. I would make a crumble! Crumbles are so easy. Just mix together your fruit filling, make the cobbler crust, and throw it on top!

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The verdict on the rhubarb? So good! The tartness is just wonderful with the sweetness of the strawberries and what can I say, it tastes like summer. And with the cold rainy spring we had, this cobbler was a really nice way to celebrate a warm sunny day. Now I’m really excited to try the all rhubarb tartlets from Smitten Kitchen because I want to see how they hold up without strawberry. I can’t wait to cook with it as much as possible before it slips out of season. Do you have any favorite rhubarb recipes?

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