Rhubarb Crumble

[candee62]

http://simplyrecipes.com/photos/rhubarb-crumble.jpg (http://simplyrecipes.com/recipes/rhubarb_crumble/) When my father was a kid growing up in Minnesota, in the summer he used to love to chew on rhubarb that grew like a weed around there, RAW. That's right. Raw. (The stalks, not the leaves which are poisonous.) Have you ever tried biting into a piece of raw rhubarb stalk? I dare you. It's like a hundred times more sour than a lemon (okay maybe a little exaggeration here). It's screaming tart. It's "what was I thinking?" tart. Anyway, rhubarb is not safe around this house. The refrigerator half life for rhubarb is a couple hours at best. This last bunch we put to work into a lovely rhubarb crumble, based on a recipe dad found in Oprah magazine (yes, I had to get over the shock of that too, my dad, reading Oprah? then again she does have good recipes). Taking a tip from The Flavor Bible (http://simplyrecipes.com/recipes/book_review_the_flavor_bible/), I added a touch of cardamom to the vanilla and rhubarb in the filling, rhubarb+cardamom+vanilla being one of those match-made-in-heaven flavor combinations.

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