Rhubarb crumble
Alcoholic beverages
My crumble isn’t too far off the usual, but I prefer to increase the ratio of sugar to butter and flour for an extra crisp topping, and I use whole wheat pastry flour, which adds a nuanced softness of flavor, too. I also barely sweeten the rhubarb so that it’s a tart contrast to the sweet topping and I don’t gum it up with thickeners. Tart against sweet, meltingly tender rhubarb against the crunch of baked sugar and butter and whole wheat pastry flour, hot fruit with cold ice cream, and quick to make, too. What’s not to love?
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