Rhubarb crumble is my all time favorite dish to make. There is something about rhubarb’s bright red stalks and crisp taste that contrast so well with a thick oatmeal base. And the first rhubarb lining the produce shelves brings the first taste of Spring. Rhubarb is quickly followed by fresh asparagus, garlic scapes, fiddlehead ferns. Rhubarb signals the start of all things fresh and delicious.
Rhubarb crumble is quite easy to make. Cut up 5 stalks for fresh rhubarb into cube size pieces and toss with the zest and juice of one lemon, a few tablespoons of sugar, some cardamom and cinnamon. Let it rest while you prepare the oatmeal crumble. Melt 2/3 cup of butter with ¼ cup of maple syrup and 1/3 cup + 1 tbsp of almond milk. In a separate bowl, mix ¾ cup + 1 tbsp flour, 1 tsp baking powder, 2/3 cup sugar, 1 ¼ cup oats, and a dash of salt. Mix the wet and dry ingredients together. Then layer the rhubarb mix in the bottom of a cast iron pan and top with the oatmeal mixture. Bake at 350 for 45 minutes and whollah!
