Before my first attempt to bake with rhubarb, it held a bit of a mysterious fascination to me.
What were these red stalks, and what do I do with them?
I tried rhubarb pie once and didn’t like it, so I decided I didn’t like rhubarb, when really what I didn’t like was bad rhubarb pie.

I saw a lot of rhubarb at the store this summer; suddenly it was everywhere – I took it as a sign that I had to try rhubarb.
I figured blueberry rhubarb crumble would be a great place to start.

Taking up room in my freezer are bags of blueberries from last year, rhubarb and blueberries… they make the perfect pair.
Tart rhubarb is usually combined with sweet strawberries in crumbles and crisps, but pairing it with blueberries is just as awesome.
The recipe for this crumble is adapted from Smitten Kitchen – I use coconut oil, oats and whole wheat flour for the topping.

I found another use for custard powder, making vanilla sauce that goes with almost every dessert.
Oh and the rhubarb crumble? It’s delicious!
I’m glad I tried this weird celery-like vegetable that’s used mostly as fruit.