Rhubarb cherry hibiscus crumble
Alcoholic beverages
I love a good crumble (or crisp, if you like)- warm fruit, gooey yet still identifiable, a perfectly sweet topping with a nice bit of crunch, some ice cream or whipped cream to serve as a temperature foil. <br />This past weekend at our local farmers market, I went hog-wild while buying rhubarb. Pounds and pounds came home with me, and despite a serious amount of jam-making, I found what seemed like an undiminished pile in my fridge last night. I remembered reading about a rhubarb-hibiscus compote Kim Boyce makes and thought a crumble working off of that foundation would be marvelous. Bing cherries and almonds sounded great as additions too, and they were!
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