If you're like me and await each fruit and vegetable to come into season with a level of excitement that some reserve for Christmas, then you probably already know that rhubarb is now at its peak. There are so many reasons to welcome this seasonal treat into your kitchen: its bright flavour, those beautiful red stalks, the endless dessert and jam possibilities. Plus, it's the only plant that can survive my perpetually black thumb – how can you not love a plant that grows to mammoth proportions despite your inability to pick up a garden hose or pluck a weed? Resilient and delicious, rhubarb is a sure sign that summer is just around the corner.
To create the perfect balance of tart and sweet, rhubarb is most often paired with strawberries. The strawberries mellow the tang of the rhubarb and add a splash of pink, but it's the rhubarb that really makes the flavour combination shine. This recipe is a riff on traditional strawberry rhubarb crumble. Baked into bars, they're perfect for picnics, barbeques, car trips and bagged lunches. So celebrate the beginning of the tastiest season by baking up a batch and heading outside.