I bought a large bunch of rhubarb at the farmers market from a shy girl that was selling it at her mother’s flower stand. The flowers were gorgeous, but the rhubarb really caught my eye. I could tell she was proud of her rhubarb. She sweetly smiled as I chose my bunch. It’s everything I love about the farmers market.
Last summer I made a blueberry crumble when I bought too many blueberries, if there’s such a thing as too many blueberries. I made that crumble 2 or 3 times because we loved it so much. I hoped a mix of rhubarb and a ripe stone fruit would fill in nicely and it really did. This is another recipe that I wasn’t planning to share, but it’s the perfect thing for using extra rhubarb.
If you’re curious about what a pluot is, it’s a plum and apricot hybrid that shows more plum characteristics than apricot. They are fantastic. If you can’t find them, though, apricots, peaches, plums or nectarines would work well in this crumble, too. Until next spring, rhubarb.