Fresh, local strawberries plus tart rhubarb is the flavor duet of late spring. With a few soulful twists, this classic combo becomes a showcase for Black North American comfort and Caribbean flair while still vibing beautifully with the wines we spotlighted in our May Wine Picks & Pairings. Grab a basket, pour a glass, and let’s bake.
1. The Forever-Favorite Crisp
Why we love it: Minimal prep, maximum crumble, and that irresistible sweet-tart syrup at the bottom.
Serves: 6 | Prep: 15 min | Bake: 40 min
| Ingredients | Quantity |
|---|---|
| Strawberries, hulled & halved | 3 cups |
| Rhubarb, diced | 2 cups |
| Raw sugar | ½ cup |
| Cornstarch | 1 Tbsp |
| Vanilla | 1 tsp |
| Lemon juice | 1 tsp |
| Crumble topping | |
| Rolled oats | 1 cup |
| All-purpose flour | ½ cup |
| Brown sugar | ⅓ cup |
| Unsalted butter, cold & cubed | ½ cup |
| Pinch of salt | — |
- Mix the fruit. Toss berries, rhubarb, raw sugar, cornstarch, vanilla, and lemon juice in a bowl. Pour into a greased 9-inch baking dish.
- Make crumble. Combine oats, flour, brown sugar, and salt, then cut in butter until it looks sandy with pea-size bits.
- Bake. Scatter crumble over fruit. Bake at 375 °F until the topping is golden and juices bubble, about 40 minutes. Rest 10 minutes so the syrup thickens.
Wine pairing: The crisp acidity of a Niagara Late Harvest Riesling lifts the tart rhubarb while its honeyed notes echo the caramelized oats. See May pick no. 2 in our wine roundup for the bottle we love.
2. Sweet-Potato-Pecan Cobbler (Black NA Twist)
Flavor vibe: Think Southern sweet-potato pie meets strawberry-rhubarb cobbler, finished with a bourbon-pecan crunch.
| Extra Ingredients | Quantity |
|---|---|
| Cooked & mashed sweet potato | ½ cup |
| Heavy cream | ¼ cup |
| Ground cinnamon + nutmeg | ½ tsp each |
| Toasted pecans, chopped | ½ cup |
| Splash of bourbon (optional) | 1 Tbsp |
How to riff:
- Replace half the oat crumble with a sweet-potato drop-biscuit: whisk sweet potato, cream, spices, and bourbon, then fold in self-rising flour (¾ cup) until shaggy. Drop spoonfuls over the fruit filling, sprinkle pecans on top, and bake.
Wine pairing: A chilled glass of McBride Sisters SHE CAN Rosé balances the richer biscuit topping; its strawberry and melon notes mirror the fruit, while bright acidity sweeps away sweetness.
3. Island Breeze Tart (Caribbean Fusion)
Why it works: Coconut and ginger play nice with rhubarb’s sharp edge, guava jam adds tropical perfume, and a hint of white rum keeps things lively.
| Ingredients | Quantity |
|---|---|
| Ready-made 9-inch tart shell | 1 |
| Strawberry-rhubarb mix (same as crisp) | 4 cups |
| Guava jam, warmed | ¼ cup |
| Fresh ginger, grated | 1 tsp |
| Lime zest | 1 tsp |
| White rum | 1 Tbsp |
| Coconut crumble | |
| Shredded coconut, unsweetened | ¾ cup |
| Demerara sugar | ⅓ cup |
| Melted butter | 3 Tbsp |
| All-purpose flour | ¼ cup |
- Season the fruit. Stir ginger, lime zest, and rum into the strawberry-rhubarb mix, then spoon into par-baked tart shell.
- Top & bake. Mix coconut, sugar, butter, and flour until clumpy; sprinkle over fruit. Bake at 350 °F about 35 minutes, brushing hot tart with warm guava jam for a glossy finish.
Wine pairing: Pop a splashy Caribbean-owned sparkler or go with our May list’s Ontario Rosé Pet-Nat. The bubbles slice through coconut richness, and the lively fruit notes complement guava.
Serving & Storage
- Serve warm with vanilla ice-cream, coconut whipped cream, or a dollop of plain Greek yogurt for tang.
- Leftovers keep up to three days in the fridge, though the crumble may soften. Re-crisp in a 325 °F oven for 10 minutes.
- Make-ahead tip: prep filling up to 24 hours early, store chilled, and bake just before guests arrive.
More BWN Kitchen Inspiration
- Perfect savory-sweet pairings in our Smoked Salmon & Asparagus Quiche
- Sip smarter with our full May Wine Picks & Pairings guide
Final Toast
Strawberry-rhubarb deserves its place on every spring table, and with these sweet-potato biscuits or coconut crumbles you get flavors that feel like home and vacation at once. Pour one of those May wines, share a slice, and tag #TheBWNKitchen so we can see your creations. Cheers to dessert with culture, color, and a perfect sip on the side.
