Patinkin starts by par-baking the crumble—adding rye flour and poppy seeds for a hint of earthy bitterness—on its own. She then braises rhubarb slowly in red wine until it's softened, then purées it and adds cornstarch for a thick, almost jam-like consistency. The purée is then combined with sliced rhubarb, strawberries, and a touch of brown sugar, topped with the crumble, and then baked just until bubbly. Baking the topping first helps to keep it from getting soggy; a shorter baking time allows the sliced fruit to retain its shape. The result is a creamy, chewy, sweet-tart dish that contrasts beautifully with its crunchy, nutty topping. It's as good to start the day as it is to end a meal—beautiful with a scoop of yogurt, ricotta, mascarpone, vanilla ice cream, or even crème fraîche.