Comments on: Blood Orange Rhubarb Crumble

By: Zane Elward

Zane Elward — Tue, 25 Oct 2011 00:58:33 +0000

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By: elena

elena — Wed, 10 Mar 2010 15:16:33 +0000

It was great to meet you to!

By: Beth @ 990 Square

Beth @ 990 Square — Tue, 09 Mar 2010 19:10:39 +0000

Elena–it was great to meet you at the Blue Hill happy hour a few weeks ago. Now I want some rhubarb crumble…it’s time to dig out that bag of frozen stuff that is lurking from last summer.

By: Weekly Roundup: Over this Weather Edition « ModernDomestic

Weekly Roundup: Over this Weather Edition « ModernDomestic — Fri, 05 Mar 2010 13:52:25 +0000

[...] Blood orange and rhubarb crumble, from Biscuits and Such. [...]

By: Suzanne

Suzanne — Thu, 04 Mar 2010 19:42:52 +0000

Dude, that looks amazing. Love your creative photos, too.

By: Krysten

Krysten — Tue, 02 Mar 2010 19:13:17 +0000

Oh my gosh yum, that looks absolutely delicious!

By: elena

elena — Mon, 01 Mar 2010 22:16:40 +0000

Color me jealous! Almonds and powdered sugar sounds perfect, I’m always a sucker for wonderful Moroccan dishes!

By: Kitty

Kitty — Mon, 01 Mar 2010 21:44:44 +0000

Elena: The recipe looks delicious. And here I am, with blood oranges dripping from my tree. I have dozens of little jars filled with blood orange jelly, however. Just looking at the gorgeous color makes me happy.

In Morocco, we peel and slice the oranges; sprinkle them with orange blossom water, slivered almonds, and a little powdered sugar for the most refreshing dessert.

Kitty M, author,
Cooking at the Kasbah