Not only is it asparagus season here in Germany but also rhubarb is available on the market right now. Oh how love this tangy vegetable! My uncle has some growing in his garden and when I went to visit him he gave me a bunch which he just freshly cut off. Score! It’s organic, fresh and grown by someone who loves their garden.
The season for rhubarb officially ends end of June. In Germany there’s even a saying that it ends on June 24th. This is so the plant has enough time to regenerate for the coming year.
It’s absolutely beautiful to see how big this vegetable can grown. Those stalks had the length of my whole arm and where quiet thick. Not like anything you can buy in stores. Also did you know that rhubarb has gigantic leaves? You could use those as an umbrella! I used one of the leaves on the pictures because they made such a nice addition, don’t you think?
Did you know that you should not eat rhubarb raw? It contains oxalid acid which can cause (in high amounts) kidney and bile damage and is also bad for enamel. Luckily there’s just a very low amount in the stalks. Even if you it it raw in tiny portions you should be safe but be sure to never eat the leaves. They contain very high levels of oxalid acid and are considered not eatable. That’s why the vegeatble is sold without the leaves in most supermarkets.
If you grow rhubarb in your garen like my uncle you’re still left with the beautiful big leaves. There is actually something you can use the rhubarb leaves for. They contain a high amount of potassium which makes it a great fertilizer for the other plants in your garden. They also help against plant louse. You can make a brew out of the leaves and water and spray it onto your plants or water them with it.
Now what to make with this beautiful vibrant red vegetable stalks? My uncle really gave me a lot of rhubarb so I decided to make a rhubarb crumble and then turn the other half into some rhubarb jam. I also added some strawberries to the Rhubarb Crumble because they go very well with rhubarb and I still had some hanging around that I needed to eat up anyways.
This Rhubarb Strawberry crumble or cobbler depending on what you want to call it turned out absolutely perfect! Not to sweet with the typical rhubarb flavor coming trough and a nice fluffy crust. So so good! Also it took like 15 minutes to assemble. Now if that doesn’t sound like a great treat than I don’t know. We devoured it so fast! I really had to hold myself from eating it the minute it came out of the oven so I could take pictures first.
Cut the rhubarb into small slices and put it into your tart pan. Cut the strawberries in half and add them to the rhubarb. Cover everything with 1/2 cup of sugar and vanilla extract. You can also use vanilla sugar instead of the extract.
Let that mixture sit for 15 minutes so the sugar gets absorbed and the juice starts to come out. Meanwhile melt the butter and add all the dry ingredients. Now slowly pour in the milk while stirring. Mix it all together until it has a creamy consistency.
Top the vegetable (yes rhubarb is a vegetable) and fruit mixture with the dough. Bake the Rhubarb Strawberry Crumble in a preheated oven at 375 degrees Fahrenheit for about 25 minutes or until golden brown.
This Rhubarb Strawberry Crumble is absolutely delicious straight out of the oven when it’s still warm. If you want you can also add a scoop of vanilla ice cream or a dollop of whipped cream. It’s the perfect spring dessert or afternoon treat. The tartness of the rhubarb goes so well with the crunchy but also soft and sweet crust. It’s a match made in heaven!
What is your favorite rhubarb recipe?