This rhubarb crumble is best served warm, with a cooling scoop of ice cream over top. photo: Abigail Weber

Poor rhubarb. It seems eternally destined to share a co-starring role with strawberries. But not so this week! I’ve skipped the strawberries and given this tart little lady its very own star turn. This is my take on the classic summer crumble. I erred on the safe side and cooked my rhubarb with a full cup and a half of granulated sugar. However, if you’re watching your sugar intake or if you just like things a little less sweet, I’d say you can go as low as one cup of sugar. That’s what I used the second time I made this and my husband actually preferred it. Note, he was the only one. The rest of my tasters voted hands-down for the sweeter version. I think the best word to describe this decadent treat is fragrant. While it’s cooking, your house will fill with the smells of cinnamon, ginger, and brown sugar. And that’s fresh ginger, mind you, lending this comfort food a touch of the exotic that elevates it just that little bit.

Serves 8

6 cups of 1-inch pieces of rhubarb (from about 2 pounds)
1 tablespoon grated fresh ginger
1 teaspoon ground cinnamon
1 1/2 cups granulated sugar
2 teaspoons lemon juice
1 cup all-purpose flour
1/2 cup firmly packed light brown sugar
1/2 cup rolled oats (not instant)
1 teaspoon salt
1 stick (8 tablespoons) cold unsalted butter, cut into cubes
Ice cream, for serving

1. Preheat the oven to 350°F.
2. In a medium bowl, combine the rhubarb, ginger, cinnamon, granulated sugar, and lemon juice. Mix well to combine and coat the rhubarb.
3. In a separate medium bowl, combine the flour, brown sugar, oats, and salt. Mix to combine. Using your finger tips, rub the butter into the dry ingredients until the mixture resembles coarse meal and the butter is fully incorporated with the dry ingredients. Be sure to use only your fingertips so the heat from your hands does not melt the butter.
4. Tip the rhubarb mixture into an 8 by 8-inch pyrex dish. Top the rhubarb with the crumble mixture so that the rhubarb is completely covered. Bake 1 hour, until bubbling and browned on top. Let the crumble sit for at least 15 minutes before serving. Serve warm or at room temperature topped with the ice cream of your choice.