Lauren Masur is a food and lifestyle writer. She is a former editor at publications including The Kitchn and Food Network Magazine.
Vibrantly pink in hue, rhubarb is a true gem of spring produce season. It has a short peak season, so when you spot it at the farmers’ market or grocery store, be sure to snag a bunch. When shopping for rhubarb, look for firm stalks and fresh leaves . You may find packaged rhubarb in the frozen aisle, which is great for year-round baking. While it might look like red celery at a glance, rhubarb is a versatile vegetable that pairs beautifully with fruit flavors.
Top with a mixture of flour, oats, cinnamon, brown sugar, butter and nuts — and don’t forget to serve with a scoop of vanilla ice cream. For this crumble filling, dice stalks of rhubarb and mix with sugar, Edinburgh Gin’s Rhubarb and Ginger Liqueur and the seeds from a whole vanilla bean. Simmer until the mixture is semi-soft, tasting throughout to monitor the sweetness level. Layer into a pie dish, top with crumble mixture and bake until golden brown and bubbling.
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