Hot-pink stalks of rhubarb and rosy-shouldered strawberries practically beg to be simmered together; add perfume-like cardamom to the mix, and it's hardly surprising that this crumble is a keeper. Even better, it's a low-effort proposition, perfect for casual entertaining or baking up as a spontaneous treat for oneself.
Particularly when working with cardamom, make certain to grind the spice fresh, as it rapidly loses its fragrance once pulverized to a powder. Other than that, this recipe is simple, satisfying, and more than worth the minimal effort expended — try it yourself tonight.
1 pound rhubarb, cut into 1/2-inch pieces Serves 6-8.
8 ounces strawberries, hulled and halved, larger strawberries quartered
1/2 cup (3 1/2 ounces) granulated sugar
The zest of 1 orange, plus 1/2 cup freshly squeezed orange juice
1 green-skinned pear, cored and grated (including the skin)
3/4 cup (3 3/4 ounces) all-purpose flour
1/2 cup (4 ounces) dark brown sugar
1/2 cup (2 ounces) rolled oats
3/4 teaspoon freshly ground cardamom, divided
8 tablespoons (4 ounces) unsalted butter, cubed and chilled
1 cup heavy cream, chilled
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
1 pound rhubarb, cut into 1/2-inch pieces