Another fabulous ingredient in season: forced champagne rhubarb from Yorkshire. I love rhubarb so much I would put it into anything. This is the best crumble I have made so far and I am so proud of it!
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Noémie's kitchen 
Looks so good. Apple and rhubarb are so wonderful together.
I agree 100% and that beautiful pink colour!!
I’m a big fan of rhubarb, and also enjoy making the most of this early crop. Your crumble looks lovely.
Thanks Georgina! I used rhubarb to make a rhubarb relish following Yotam Ottolenghi’s recipe and served it with roasted pork…an absolute hit!! Long live rhubarb!
Ottolenghi AND rhubarb – that must be a match made in heaven! My rhubarb coleslaw with mackerel is a recent favourite…