Perfect for an (almost) summer rooftop dinner…my local store didn’t have rhubarb in (boo…), so I doubled up on the strawberries. The gang and I topped it with more strawberries and fresh mint. The original recipe is

Crumb topping:
3/4 cup spelt flour
2/3 cup pine nuts, lightly toasted
1/2 cup rolled oats
1/2 cup natural cane sugar
1/2 teaspoon fine grain sea salt
1/8 teaspoon freshly ground black pepper
1/3 cup melted unsalted butter

1 tablespoon cornstarch
1/2 cup natural cane sugar (or Muscovado sugar)

1/2 lb hulled medium strawberries, cut into quarters

12 ounces trimmed rhubarb, sliced into 3/4-inch pieces

Preheat the oven to 375F, with a rack in the middle. Butter a 10-inch round gratin dish, or a 9×9 square baking dish.

Combine the flour, pine nuts, oats, sugar, salt, and pepper together in a bowl. Use a fork to stir in the butter, squeeze into a few patties, then place in the freezer to chill at least ten minutes.

Make the filling by whisking together the cornstarch and sugar in a large mixing bowl. Add the strawberries and rhubarb, and toss until evenly coated. Wait three minutes, add the port and toss again. Transfer the filling to the prepared pan, remove the topping from the freezer, and crumble across the top of the filling – make sure you have big pieces and small.

Bake for 35 – 40 minutes, or until the top is a golden brown and the juices are bubbling. Cool prior to serving.

Serves a small crowd.