Are you ready to rumble Rhubarb Crumble?
Recipe: Rhubarb, Oat and Pecan Crumble
Destined to give your lips a pucker, those first shoots of rhubarb are a sign that spring has sprung, and it's time to cook up some soul-soothing oat, pecan crumble
By Louise Crosby
(May 19, 2017) Yes, it has stopped raining and, yes, the tulips are out, but how do we know that spring has truly arrived? Rhubarb is here, of course, and it’s time to make crumble.
Legend has it that, as a child, I would eat rhubarb straight out of the ground, not minding its tart taste. Kids do crazy things. These days I like it gently cooked and sweetened, in upside-down cakes, pies, crisps, cobblers and crumbles. I especially like these comforting, homey desserts warmed and topped with plain yogurt or a scoop of good vanilla ice cream.
This crumble, from Rustic Fruit Desserts by Cory Schreiber and Julie Richardson, is a classic, and so quick and easy to put together. The contrast between the soft, stewed fruit and the crunchy oat-and-pecan topping ...
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