Serves 6

Ingredients

Spiced strawberry-rhubarb filling:

• 2 Tbsp butter
• 4 cups strawberries, hulled and quartered
• 1–2 stalks rhubarb, cut into 1-inch pieces (2 cups)
• 3 Tbsp sugar
• 2 tsp lemon zest
• 3/4 tsp ground cinnamon
• 3/4 tsp ground allspice
• 3/4 tsp ground nutmeg
• 1/2 tsp ground cardamom
• 3/4 tsp salt
• 2 tsp vanilla extract
• 1 Tbsp cornstarch

Crumble:

• 1/2 cup all-purpose flour
• 1/2 cup rolled oats
• 1/4 cup chopped walnuts
• 1/4 cup packed brown sugar
• 3/4 tsp baking powder
• 3/4 tsp ground cardamom
• 1 tsp salt
• 1/2 cup (1 stick) butter, cubed and chilled
• Plain yogurt or ice cream, to serve

Method

Spiced strawberry-rhubarb filling:

Melt butter in a large saucepan over medium heat. Add all ingredients, except
cornstarch, and sauté for 10–12 minutes. Stir in cornstarch, then remove from heat
and set aside.

Crumble:
In a mixing bowl, combine flour, oats, walnuts, sugar, baking powder,
cardamom and salt. Mix well. Using your hands, mix the butter cubes into the
mixture, until it forms pea-sized clumps. Place in the freezer for 15–20 minutes.
(This helps to chill the butter before baking.)

Assembly:
Preheat oven to 375ºF. Line a baking sheet with parchment paper.
Transfer filling to a 9-inch baking dish. Top evenly with the crumble. Place the
baking dish on the prepared baking sheet. Bake for 35–45 minutes, until topping is
golden brown and fruit mixture is bubbling. Set aside for 15 minutes.
Serve with plain yogurt (or ice cream).

Excerpted from Mad Love: Big Flavors Made to Share, from South Asia to the West Indies–A
Cookbook by Devan Rajkumar, available for pre-order now.

April 25, 2024

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