This month, the Nigella Cookalong Club made Nigella’s rhubarb crumble. It’s not quite as pink as usual, since we used rhubarb from the freezer — saved from summer — but it was perfectly tangy and full of flavour. In February, we were very much in need of something that felt a little summery. We served it with sweetened Greek yoghurt and vanilla, and added a touch of edible glitter for some extra jeuje.
Tell us what you think
Thank you {% member.data['first-name'] %}.
Explore more entriesYour comment has been submitted.