by Savour
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Savour's Notes:
Expand1 pound rhubarb Ask a question about this ingredient
1/4 cup sugar Ask a question about this ingredient
8 ounces heavy cream Ask a question about this ingredient
1/3 cup greek yogurt Ask a question about this ingredient
1 tablespoon honey Ask a question about this ingredient
6 tablespoons butter Ask a question about this ingredient
6 tablespoons sugar Ask a question about this ingredient
1/4 cup oats Ask a question about this ingredient
1/2 cup flour Ask a question about this ingredient
1 pinch salt Ask a question about this ingredient
2 tablespoons almond flour Ask a question about this ingredient
Clean the rhubarb, trim off any remaining leaves (which are poisonous) and chop into 1 inch pieces.
Ask a question about this stepCombine the rhubarb and the 1/4 c. sugar in a small saucepan and heat over low heat until the rhubarb has broken down into a chunky sauce -- about 30 minutes. Let cool.
Ask a question about this stepMeanwhile, combine the ingredients for the crumble. Mix them with a pastry blender until the mixture resembles coarse crumbs. Sprinkle on a cookie sheet and bake at 350 degrees until the crumbs are golden brown and crunchy, about 10 minutes.
Ask a question about this stepJust before serving, whip the cream with the honey, then fold in the yogurt.
Ask a question about this stepIn 4 small bowls, layer the cream, the rhubarb, and crumbs of the crumble. Serve immediately.
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As a classic fool myself, this dessert really speaks to me. What a beautiful treat!