You know that saying, “Easy as pie”? Well, this Rhubarb Crumble is even easier — and every bit as comforting. The recipe comes from winemaker Jeff Emery, who shared it over the phone the old-fashioned way: a handful of ingredients, a few casual directions, and the friendly promise that “you get extra points for serving it with vanilla ice cream and rhubarb bitters.” The result is a rustic, sweet-tart dessert with a buttery, golden topping that’s irresistible in its simplicity. Whether made by a seasoned baker or a nine-year-old (as in Jeff’s household), this crumble never fails to charm.
INGREDIENTS:
1–2 lbs. rhubarb, sliced ¼ inch thick (enough to fill the bottom of a 7×11 or 9×9-inch baking dish halfway)*
1 cup loosely packed brown sugar
1 cup all-purpose flour
½ cup (1 stick) butter, cut into pea-sized pieces and frozen
*You can use more or less rhubarb, or mix in sliced strawberries for a sweeter variation.
METHOD:
Preheat oven to 350°F and position a rack in the center.
Place the sliced rhubarb in the bottom of the baking dish. You want it to fill the dish about halfway to three-quarters full.
In a medium mixing bowl, combine the brown sugar and flour. Mix well with your hands or a spatula.
Add the frozen butter pieces and cut them into the mixture using a pastry blender or two knives until it resembles coarse crumbs. Avoid overmixing — you want distinct bits of butter for the best texture.
Evenly spread the crumble mixture over the rhubarb, covering it completely.
Bake for 40–45 minutes, or until the top is golden and crisp and the filling is bubbling at the edges.
Let the crumble cool for at least 10 minutes before serving. Serve warm or at room temperature, ideally with a scoop of vanilla or cinnamon ice cream — and a dash of rhubarb bitters if you have them.
CHEF’S NOTES:
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For extra depth, add a pinch of cinnamon, cardamom, or a splash of vanilla extract to the rhubarb before baking.
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Rhubarb bitters (like those from Fee Brothers) lend a lovely floral tang and are great for both desserts and cocktails.
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This recipe works beautifully with a mix of rhubarb and other fruit — try strawberries, apricots, or plums.
YIELD: Serves 6
SOURCE: Chef Andrew E Cohen, via Jeff Emery, propriétaire and winemaker Santa Cruz Mountain Vineyard
