For the last few years, I’ve made the Rhubarb Crumble from Simply Recipes in the spring. It’s a great way to use a bundle of rhubarb from the farmer’s market, especially since I probably have everything we need at home already.

I halve this and make it in four ramekins, which works really well. Usually they look a little too full when they go into the oven, but the rhubarb cooks down quite a bit. This comes together really quickly as there’s not much to do to prep the rhubarb, and as long as you don’t have too much less than a pound you’re good to go. (If you do, you might want to consider whether you the crumble-to-rhubarb ratio to lean more towards crumble or not and adjust accordingly.)

The first time I made this, I found it to be too sweet. Now I reduce the sugar in the filling by 1/4 cup, and in the topping by 1/2 cup. (That’s for a half batch.) I’d recommend this especially if you plan to serve it with ice cream or whipped cream.

These keep well in the fridge for a day and warm up nicely in the microwave. They’d probably keep for a bit longer but really, why wouldn’t you just eat the other two the next day?