Rhubarb Brown Sugar Crumble

I will always have a sweet tooth. Yet I'm finding the desserts I gravitate toward have changed over the years -- where I used to always go for the sweetest of the sweet (chocolate cheesecake, pecan pie, etc.) I now find my cravings leaning toward the tart and refreshing. Anything with citrus (particularly lemon), sour cherries, and rhubarb.

That's not to say this Rhubarb Brown Sugar Crumble isn't sweet -- it has two cups of sugar between the streusel topping and the fruit filling -- but it also has a nice tang and tartness. I also tend to cut back on the amount of sugar in recipes nowadays -- and I did the same thing here. I've reprinted the recipe straight as it is from Fine Cooking magazine, but I reduced the amount of sugar by a quarter-cup in both the filling and the streusel. If you're not a fan of tart/sour, keep the amounts as-is.

I've written about fruit crisps and crumbles before -- likely because they're one of the desserts I make most. You've got that great combination of tender cooked fruit, crispy, buttery oatmeal topping, and likely some ice cream or whipped cream served alongside. So much easier than a pie, and I think more interesting, texturally.