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. The now market-wide fave was created to 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.