Rhubarb Crumble w/ Toasted Anise


Rhubarb—used in traditional Chinese medicine, presented at Queen Victoria’s coronation, grown in total darkness in the Rhubarb Triangle—may have lofty origins. But along the West Coast, this humble, hardy, prehistoric-looking vegetable is a welcome sign of spring. We transform the PNW’s abundance of rhubarb into a simple crumble a la mode. To do so, we dark roast anise for the crumble, delivering a floral punch that can stand up to the acidity of our housemade rhubarb jam, the sum more satisfyingly complex than its individual parts.

Ingredients, Allergens & Nutrition Facts

Milk, Cream, Sugar, Rhubarb, Strawberry Jam (strawberries, sugar, pectin, citric acid, potassium sorbate), Cake Flour, Tapioca Syrup, Brown Sugar, Sunflower Oil, Pectin, Butter, Water, Vanilla Extract, Orange Juice, Citric Acid, Natural Gums (guar gum, carrageenan), Anise Seeds, Salt, Cinnamon

Allergens: Milk, Wheat

Three (3) servings per pint. Each serving 2/3 cup. Calories per serving: 350

Shipping & Delivery

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