I wasn’t planning on making anything with rhubarb this week, but when I saw those bright red stalks at the grocery store, I just had to get some.
I realized, though, that most of my rhubarb recipes are the kind of giant pans of sugary goodness that kept me from losing weight for a long time. So I wanted to make something sweet, but slightly less indulgent. Smitten Kitchen’s Strawberry-Rhubarb crumble is about half the size, with only one layer of crumble, as my rhubarb crisp, so I thought it would be a good substitute.
I left out the lemon zest, but otherwise followed the recipe to the letter. It’s super simple.
You chop up your fruits, then start mixing the crumble in a separate bowl. It comes together in about 10 seconds.
Then you add a few ingredients to your fruits and mix them up until they’re good and saucy.
Sprinkle the crumble on top, and bake.
We just ate ours plain, but it would be great with a dollop of whipped cream or a little vanilla ice cream.
Or you could substitute other fruits, like berries or peaches. I just love that bright red color of the strawberry/rhubarb combination.