It's almost here: summer, my favorite time of the year for food. What's not to love? There's the abundance of fresh produce, grilling galore, and, my personal favorite, the fruit desserts. There's something magical about fresh fruit paired with delicious pastry crust/topping. And the possibilities are endless: Pies, cobblers, crisps, crumbles, buckles, grunts. I love them all.
Strawberry and rhubarb is a tasty combination perfect for late spring when both fruits are in season. But somehow, with all my summertime fruit creations, I've never made a single dessert using this delicious pairing. Enter this week's selection for Recipe of the Week– a strawberry and rhubarb crumble from last year's May issue of Bon Appetit. I spotted this selection in a collection of recipes on Epicurious and bookmarked it immediately. Now that Chicago's outdoor farmers' markets are up and running, and it's above 60 degrees, I have no excuse not to give this recipe a try.
Source: Bon Appetit May 2010 via Epicurious