I am trying to make the best of this prolonged spring that sometimes goes back to late winter but never goes far enough to turn into summer.
Finding local rhubarb along with strawberries give me the greatest happiness, and I can never get tired of having them around, and in big quantities. My fridge has a limited capacity and it surely couldn’t host my compulsive strawberry and rhubarb shopping, therefore roasting part of the fruits was pretty much mandatory.
Both are fantastic roasted until soft, but I love them enriched by a slightly different flavour profile – one with balsamic, and one with vanilla. I then used them interchangeably in my breakfast bowls of porridge and muesli. They are also perfect as a topping for pancakes, waffles, french toast, biscuits, too. Or stirred into cakes, muffins or scones. The sky is the limit.
This crumble is rustic, crunchy, deeply comforting, and not too sweet. Make it while rhubarb season lasts – it really lets the rhubarb flavour shine through.
Since I was a little kid, springtime has always been synonym with foraging and cooking with wild herbs.
For years in this season, our table has been filled with dishes featuring wild garlic, wild hop shoots, mauve leaves, dandelion, and nettle. Usually, we would keep things simple and stir fry the herbs quickly before throwing them into a frittata or a savoury tart, or serving them as a side for meat or hard boiled eggs. Sometimes, we would do risotto or pasta or a minestrone with legumes and grains and whatever vegetables the season offered.
Living in the countryside has deeply shaped my way of conceiving food as something seasonal, and our cooking reflected this philosophy.