Fruit juices bubbling up through a golden, buttery crust, a scoop of vanilla ice cream melting on top: Maison Perrotte’s Green Rhubarb Jam, sweet and tangy with a fresh, vegetal brightness, brings spring to the strawberries in any season.
Serves 6 · 15 min + 35 min baking
- Toss 1 lb (450 g) hulled, halved strawberries with 1/2 cup (160 g) of the green rhubarb jam in a baking dish.
- Rub together 1 cup (125 g) flour, 1/2 cup (100 g) brown sugar and 1/2 cup (115 g) cold diced butter until crumbly, then stir in 1/2 cup (45 g) rolled oats.
- Scatter the crumble over the fruit.
- Bake at 350°F (180°C) for 35 minutes, until golden and bubbling.
- Serve warm with vanilla ice cream or crème fraîche.
The star of this recipe: Green Rhubarb Jam, by Maison Perrotte.
