When I made Apple Crumble a few months ago what I wanted, without knowing it, was this dish. As often is the case, good things are worth waiting for.
This my first experience with rhubarb and I wasn't sure what to expect. Raw it reminds me of something you could use to brush your teeth. I can't explain that. It is bitter and seems to have an astringent quality to it. When cooked it retains most of its shape, but breaks down into a stringy, soft texture.
When I took some of this Strawberry-Rhubarb Crumble home for my parents to try, I insisted you couldn't taste the rhubarb in the final dish. My Mom who dislikes rhubarb did not agree. She did agree, however, that this was a great crumble recipe. I can't wait to make it with other fruits as they come into season.