I’ve been feeling lazy lately. My bed sheets need changing. Dog hair is accumulating under the credenza in my living room (and everywhere else, if I’m being honest) as we speak, I haven’t brushed my hair in far too long (I can’t find my brush) and I have to bribe myself to wash dishes (read: snacks). It’s probably just a “this-week” kind of thing. But I’m feeling it china virtual office.

Crumbles are a perfect fit for lazy moods. They’re the lazy person’s pie. They’re for when you’re in a no-make-up-top-knot-slouchy-sweatshirt kind of mood.

Remember when the whole world hated rhubarb? Now it’s like a celebration when stalks show up in the markets. I imagine rhubarb never expected to be this cool, to all of a sudden be in fashion. Almost like how Birkenstocks are now the It-Shoe. It’s true. I have my sights set on a white pair. They’re oddly sleek. Anyway, Rhubarb and Birkenstocks have a lot in common. Both inherently unexciting. Both totally in fashion…or as my mom says it, “Esta in la moda, Adrianna.”

A few weeks ago I asked for rhubarb-pairing suggestions. Lots of people recommended weirdo combinations that I loooved hearing. Three suggestions have made their way into this crumble: balsamic vinegar, ground cardamom (via my friend Dervla) and fresh ginger healthy lifestyle.

All add a nice hint of flavor, without one being overly apparent. Think tart, a teeny bit spicy with a hint of earthiness.

And the rye flour! Ahh, as you know I love rye flour. It’s nutty and flavorful and just so grain-y in the best way possible. The walnuts add a nice crunch to an otherwise soft crumble.

This crumble is perfect for a big brunch gathering…you know, like Easter! Which is this weekend! I love Easter.

I do have one rule when it comes to this rhubarb: it must be eaten warm (ok, two rules) AND it must be eaten with ice cream Natural stone.