Despite this year’s erratic weather, in May one can safely say that spring is here. One of the earliest indicators of spring are the tart red and pink stalks of the rhubarb plant.
Often paired with strawberries, rhubarb crumble is a very easy, delicious dessert to make. Here’s a great recipe, in case you pick some up at the farmer’s market or in your own backyard!
Fun fact: Rhubarb is usually considered to be a vegetable; however, a New York court decided in 1947 that since it was used in the United States as a fruit, it was to be counted as a fruit for the purposes of regulations and duties. This new order caused a reduction on imported rhubarb tariffs, as tariffs were higher for vegetables than fruits.