Spring is in full swing. Goodbye April showers, and hello May flowers. This also means spring ingredients, and the fast approach of summer! It’s starting to warm up a little, and the sun’s out.
I’m a huge fan of crumbles/crisps. Depending on the season, and the fruits available, they’re great to make year round. In the past, I’ve made apple, but with spring, it was time to try rhubarb. Whole Foods has this amazing raspberry rhubarb crumble, and I was inspired to create a similar crumble. Continue reading Vegan Strawberry/Blueberry & Rhubarb Crumble