July 09 2024 – Dawn Chapman


I prepared my first crumble in Mrs. Wodjekowski  grade 10 Home Ec class. It was apple and cinnamon, a bit goopy in the middle and a bit burned on the edges, but to me it was a miracle in corningware. Fruit, sugar and oat crumble topped with ice cream…delicious and very difficult to screw up. Mastering this recipe plus learning how to sew a drawstring bag with Garfield embroidered on the front,  Mrs. Wodj assured us, that this would prepare us for the rigours of one day running our own households. My Garfield bag now holds my ancient collection of vinyl 45’s, and that recipe, though it didn’t help me figure out how to budget groceries for a family of four, has stood the test of time. When I lived in England I switched allegiance to the deep, delectable juiceness of a blackberry crumble, while in autumn I remained loyal to the OG apple & cinnamon. By far my favourite though is the early summer crumble made with freshly picked strawberries and newly harvested rhubarb.


This year I spent a heavenly hour and a half picking berries solo after a biscuit tasting at Downey’s Farm. I left the field with both my basket and my belly full. I’m blessed that my garden soil is perfect for eliciting a healthy, yearly crop of rhubarb.


July 1st weekend is the perfect time to go strawberry picking with your loved ones. Hull your berries, chop your rhubarb and enjoy making this timeless recipe together.


Tip: You can double the recipe and split the proceeds – one to eat immediately and the other to indulge in at a later date.


For the Filling

  • 2 cups strawberries, quartered
  • 2 cups (3/4 pound) rhubarb, cleaned, ends trimmed, cut into 1/2-inch pieces
  • 1/2 cup sugar
  • 1 & 1/2 tablespoons corn starch
  • 1/8 teaspoon salt

Crumble Topping

  • 3/4 cup all-purpose flour
  • 1/3 cup packed brown sugar
  • 3 tablespoons sugar
  • 1 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small pieces

For Serving

  • Ice cream or whipped cream


  1. Preheat oven to 375 degrees with the rack in the middle position. Coat a 9×9-inch baking dish with nonstick cooking spray or butter.
  2. In a large bowl, toss strawberries and rhubarb with the sugar, cornstarch, and salt, making sure everything gets mixed and coated. Pour into prepped baking dish.
  3. For the crumble topping, in a medium bowl, mix the flour, brown sugar, granulated sugar, cinnamon, and salt. Work in the butter with your hands, until large moist clumps form. Sprinkle over the strawberry-rhubarb mixture. 
  4. Place dish on a foil-lined baking sheet; bake until topping is browned and fruit is bubbly and tender underneath, about 45 minutes. 
  5. Let cool for 10-15 minutes. Serve with ice cream or whipped cream. Enjoy!