When the crumble comes out golden and bubbling, the strawberries beneath owe their lively edge to Maison Perrotte’s rhubarb jam, made from green rhubarb whose natural tang is softened by a delicate sweetness.
Serves 4 · 40 min
- Heat the oven to 375°F (190°C) and toss 1 lb (450 g) halved strawberries with 4 tbsp of the rhubarb jam in a baking dish.
- Rub together 3/4 cup (95 g) flour, 1/3 cup (65 g) brown sugar and 5 tbsp (70 g) cold butter until crumbly.
- Scatter the topping over the fruit.
- Bake for 25 to 30 minutes, until golden and bubbling, and serve warm with vanilla ice cream.
The star of this recipe: Rhubarb Jam, by Maison Perrotte.
