Nostalgia holds hands with the promise of spring. Our grandma’s recipe for rhubarb crumble, reinterpreted with all the snap and exuberance of the season’s first rhubarb. Cooked slowly in orange juice and cinnamon, with a bit of anise toasted to a dark amber, and folded in with a toothsome, textured crumble, this is our celebratory toast to having made it through another winter. This time of year we love to get up early and forage at the excellent Los Angeles Farmers Market. The rhubarb is young, tender, and delicious.