By JenPo on May 09, 2007
"Possibly the best dessert in the entire world! Tart, sweet, and with the best crumble topping I have made yet. I usually halve the recipe but I am including the full amount here. It is from Nigella Lawson's cookbook "Feast". It can be made in advance (the crumble topping separate from the rhubarb) and stored in the fridge or freezer. You don't need to thaw the topping before proceeding."
Serving Size: 1 (127 g)
Servings Per Recipe: 10
"Don't use the crumble bit of this recipe, but the rhubarb bit is AMAZING! Our rhubarb is currently producing loads and this recipe is pretty much a weekly occurrence in our household."
"I served this tonight as a dessert with Dark Cocoa Cayanne Pepper Cookies and the sweet and sour of this rhubarb crumble was so good with this combination! I will continue to make and serve with a little topping but this dessert is so easy to make and prepare for company. I wouldn't change a thing.Thanks for posting! If you want a little more color use red food coloring."