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Every Monday and Wednesday, we'll announce a new Wildcard winner: a recipe that may not have been entered in (or won) a contest, but a recipe that we've tested and loved.
Today: Rhubarb, meet cherry. A crumble to make this very instant, in the short time they have together.
WHO: Em-i-lis is a mom, cook, and writer living in Washington, DC.
WHAT: A sweet-tart, nutty crumble -- with hibiscus for je ne sais quoi.
HOW: Toss your fruit and hibiscus with some sugar, let it roast, then top with your whole wheat flour-oat-almond topping and bake until runny and toasty.
WHY WE LOVE IT: This is the perfect dessert to bake in the fleeting moments that rhubarb and cherries' seasons overlap; rhubarb's tartness tames the cherries' sweetness, and the hibiscus keeps you digging your spoon in until the whole thing is magically gone.
Makes one 8x8-inch crumble
For the fruit filling
6 cups chopped rhubarb (around 3/4-inch cubes), divided
20 Bing cherries, pitted and halved
1 cup packed brown sugar
2-3 tablespoons hibiscus tea tea
For the topping
1/2 cups whole wheat flour
1/2 cups all-purpose flour
1/2 cups rolled oats (not quick- or instant)
1/4 cup brown sugar, packed
1/2 cups sliced almonds
1/2 teaspoons cinnamon
6 tablespoons butter
Photo by James Ransom
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