If you haven't yet made Rhubarb's acquaintance, I urge you to do so! It’s wonderfully tart and vibrant, and somehow its very brief season makes it all the more exciting.

Those who know me can attest to my love of all things sour. Lemon is my favorite ingredient, so rhubarb is right up my alley. But if you aren’t such a fan, you can definitely temper the tartness by mixing the rhubarb with other fruit. Strawberry-rhubarb is a classic combo (and some people also throw apple in there), but you can also mix it with other summer fruit—peaches, apricots, nectarines, plums, etc.


  • 1 lb. (450 grams) rhubarb
  • 1 cup sugar
  • ½ tsp. kosher salt
  • ½ tsp. cardamom
  • 1 tbsp. vanilla

  • ⅔ cup flour
  • ⅔ cup oats
  • ⅓ cup brown sugar
  • ½ tsp. kosher salt
  • ⅓ cup oil


  1. Cut the rhubarb into half-inch chunks. Toss with the sugar, salt, cardamom, and vanilla, until all pieces are coated. Spoon into baking dishes. I used 10 small ramekins, but you can also do it one larger pan if you prefer.
  2. Pour the flour, oats, brown sugar, and salt into a bowl. Toss to combine. Pour in the oil and mix gently (with a spoon or your fingertips) until mixture is crumbly. Cover the rhubarb with the crumb topping.
  3. Bake at 375°F for 30-40 minutes. Let sit 10 minutes before serving. Optional: Serve with a scoop of vanilla ice cream.