Spring is the perfect season for rhubarb, among the first plants we can harvest, growing outdoors from April until September. Greenhouse agriculture also allows rhubarb production year-round, so one never needs to go without. As a child I was as obsessed with rhubarb pie as I was with all baked goods (an obsession that remains), and confused to learn that the sweet, ruby-red filling was born of a bitter vegetable related to celery. Now that I have a more adult palate, rhubarb proves a wonderful option for making desserts that celebrate that happy zone of satisfying one's sweet tooth without being so cloying they induce a toothache. These individual raspberry rhubarb crumbles deliver sweet and tart in just the right measure.
|For the not-so-sweet-tooth|