New York Times
Rhubarb Crumble
Author:David Tanis
11 Ingredients
1 hour 30 mins
In this fruit crumble — a relative of other homey desserts like crisps and buckles, bright red rhubarb makes a brilliant show, though a combination of rhubarb and apple can be nice too. Pistachio in the topping is optional and could be replaced by walnuts or pecans. Serve with cold heavy cream, whipped cream or ice cream, if desired.
Serves
1
Serves
1
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