This spring I caught the rhubarb fever. I’d never tried it before, but had seen plenty of recipes using rhubarb that looked so delicious, I finally decided I had to get my hands on some. So, knowing very little about rhubarb, off I went to the grocery store, where I chose three bright red stalks of rhubarb to take home. At the checkout, the cashier asked me what I was going to make with it, and when I told her I didn’t know yet, she said that she thought it was so odd that people always use rhubarb in pie. “It’s like celery,” she said. “Who would put celery in pie? People should just dip it in peanut butter.”
I hadn’t tried rhubarb myself at this point, so I couldn’t say much, but I was pretty sure she hadn’t tried it either. Yeah, rhubarb looks like red celery, and it kind of even smells like celery, but I think we make pies with rhubarb and not celery for a reason.
After that funny little encounter, I started perusing the internet to decide what I would make with my rhubarb. I knew that, when combined with sugar, rhubarb is supposed to have a tangy-sweet taste, and even before I tried it, I felt like I already knew the taste. I was so excited to incorporate it in a recipe, but I didn’t want something jam-packed with sugar. When I came across the recipe for these crumbles, I was happy to see that they seemed light and fruity, just sweet enough to balance with the tang of rhubarb. I also may have been motivated to make them because I could use my new little ramekins. Just saying.
In the end, I didn’t exactly make pie, so maybe the lady at the cashier would be happy to hear that (but probably not). Oh well; I would do it again! The crumbles were perfectly light and tasty, and because they’re made with whole wheat flour, a bit of honey, and only a touch of brown sugar, they’re good for breakfast or dessert. That’s a big plus in my book!