Cherry Rhubarb Crisp

Cherry Rhubarb Crisp is the kind of dessert I reach for when spring starts to feel generous, and I want something that smells like sunshine and tastes like a memory. The first time I made this crisp, the kitchen filled with a tart, fruity perfume that cut through a gloomy afternoon, and I remember thinking how simple fruit and a crunchy topping could make everyone at the table smile. I like that it is honest food, the kind that asks for a bowl, a spoon, and a pause.

There are nights when I want to show up with something homemade but not fussy, and that is where Cherry Rhubarb Crisp shines. It pairs the tang of rhubarb with the juicy pop of cherries, then dresses them in a warm, slightly caramelized oat topping that crackles when you scoop into it. It has become my go to when friends stop by unannounced, because it can go from counter to oven while we talk and pour drinks, and when it comes out bubbling, everyone leans in.

I also love the ritual of stirring the oat mixture with my hands, feeling the crumbly texture come together as the butter softens, and then watching the fruit go from bright and raw to soft and saucy. The first spoonful, still hot, with a drizzle of honey or a scoop of something creamy, is why I keep this recipe in regular rotation. It’s unfussy, seasonal, and stubbornly comforting in a way that always makes me come back for seconds.

What to Buy for Cherry Rhubarb Crisp

These ingredients are intentionally straightforward, chosen to highlight the fruit while building a crunchy topping that roasts to golden perfection. The key players are the cherries and rhubarb, which provide bright, complementary flavors, and the oats and butter, which bring texture and a toasty backbone. Each item has a clear role in balancing sweetness, tartness, and crunch.

• 3 cups cherries pitted: Provide natural sweetness and juicy texture while contributing bright tart notes that balance the dessert; ensure cherries are pitted to prevent bitterness and improve eating quality. Release juices during baking that combine with rhubarb to form a flavorful filling and help thicken with the starch. Offer a pleasing color and seasonal character to the crisp.
• 2 cups chopped rhubarb: Add sharp, tangy flavor and firm texture that contrasts with sweet cherries; chopped rhubarb breaks down when baked to create a tender yet structured filling. Contribute acidity that brightens the overall flavor and pairs well with sugar and honey. Provide body and balance to the dessert’s sweetness.
• 1 tablespoon corn starch: Thicken fruit juices by absorbing liquid and creating a cohesive, slightly glossy filling that prevents sogginess. Mix thoroughly with the fruit so it disperses evenly and activates during baking to yield the desired syrupy consistency. Help stabilize the filling as it cools.
• 1 cup old fashioned oats: Provide a hearty, chewy texture and a toasty whole-grain flavor to the crisp topping while adding structure. Blend with butter and sugar to form crumbly clusters that brown during baking, creating contrast with the soft fruit. Offer nutritional fiber and a rustic mouthfeel.
• 2 tablespoons all purpose flour: Bind the oat topping by absorbing moisture and helping form crisp clusters once mixed with butter and sugar; contribute a subtle tenderizing effect. Ensure even distribution in the topping to help achieve a balanced dry-to-fat ratio for proper crisping. Act as a mild thickening agent in the crumble.
• 1/2 cup brown sugar: Supply caramel-like sweetness and moistness to the topping while assisting in browning during baking to deepen flavor. Combine with butter and oats to create cohesive, slightly sticky clusters that crisp up. Balance the fruit’s tartness and enhance overall dessert richness.
• 1/4 teaspoon cinnamon: Add warm, aromatic spice that complements both fruit and the sweet topping while enhancing perceived sweetness without extra sugar. Sprinkle sparingly to avoid overpowering the delicate cherry-rhubarb balance and to accentuate baked flavors. Contribute depth and a comforting scent.
• 1/4 teaspoon salt: Enhance flavors by subtly rounding and amplifying sweetness and reducing bitterness; provide a mineral backbone that intensifies other ingredients. Use sparingly to avoid salinity but enough to balance the dessert and improve overall taste perception. Support the crust’s and filling’s flavor harmonization.
• 4 tablespoons unsalted butter cut into small pieces: Provide rich dairy fat that creates a tender, crisp topping and promotes browning through butterfat; cut into small pieces to distribute evenly for flaky clusters. Melt during baking to bind oats and flour, producing a golden, flavorful crumble with a pleasant mouthfeel. Contribute depth and a creamy note.
• 1 tablespoon honey: Offer a mild, floral sweetness that layers with brown sugar to add complexity and gentle flavor depth; stir into filling or drizzle over topping for subtle shine. Help balance tartness from rhubarb and cherries while complementing the baked aroma. Act as a natural sweetener and flavor enhancer.

Preparation Steps for Cherry Rhubarb Crisp

These steps will take you from bright raw fruit to a warm, bubbling crisp. Read through once, then follow along as you prep, and take pleasure in the sensory cues along the way. I will walk you through each moment so you know when the fruit is just right and when the topping has reached golden perfection.

1. Preheat the oven to 375°F. Coat an 8 by 8 baking dish with cooking spray. Set aside.: As the oven warms, you will notice a faint dry heat that tells you the baking environment is getting ready to transform the fruit and topping. A properly preheated oven ensures even baking, so the topping crisps while the fruit cooks through. Listen for the oven click or preheat cycle completion, and resist putting the dish in early, because uneven temperatures can cause soggy topping or undercooked center. One common mistake is not allowing the oven to fully preheat, which can lengthen bake time and affect texture.
2. In a medium bowl, combine the cherries, rhubarb, and corn starch. Stir until well coated. Set aside.: The dish will feel slick and ready, which prevents sticking and makes for clean serving. A light coat helps the crisp release easily and keeps the bottom from caramelizing too aggressively. Make sure to reach the corners and edges, since fruit juices can caramelize there. Skipping this can mean the edges stick and make serving messy.
3. In a separate medium bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Stir well. Drop the pieces over butter over the oat mixture. Use your hands or a pastry blender to combine. Mix until crumbly. Drizzle in the honey and stir with a wooden spoon or spatula.: When you toss these together, the corn starch should cling to the fruit, giving a faint dusting that will thicken the juices as they come out. This step prevents the filling from becoming runny, creating a syrup that coats the fruit. Pay attention to even coating, and if some pieces seem dry, stir gently until uniform. A typical error is adding too much starch, which can make the filling gummy rather than silky.
4. Pour cherries and rhubarb into the baking dish. Top with the oatmeal crisp mixture. Bake for 30-35 minutes or until fruit is soft and the crisp is bubbly. Serve warm.: As you stir, watch the fruit take on a slightly satin sheen from the corn starch , and imagine how it will thicken in the oven. The visual cue of a uniform coating indicates readiness. Stirring too vigorously can crush delicate cherries , so be gentle. Crushing early can release excess juice, which may alter the texture of the final filling.
5. Note: This crisp is best eaten the day it is made. We like it hot out of the oven with vanilla ice cream or frozen yogurt. Sometimes we make it in individual baking dishes, just divide the fruit and crisp topping and bake separately.: Letting the bowl rest gives the corn starch a moment to adhere and the flavors to settle. This short pause also allows you to assemble the topping without rushing. If you leave it too long, the fruit may start to release juices prematurely, but a brief rest is beneficial. Avoid setting it aside uncovered in a warm spot where it may begin to break down.
6. In a separate medium bowl, combine the oats, flour, brown sugar, cinnamon, and salt: When these dry ingredients meet, the combined aroma of brown sugar and cinnamon will hint at the toasty notes to come. Mixing them evenly ensures consistent sweetness and spice in every bite. If you see pockets of sugar or flour, work the mixture until uniform. A common oversight is measuring imprecisely, which can tip sweetness or texture off balance.
7. Stir well: Stirring brings a cohesive dry mixture that will accept the butter in the next step. You should see a homogenous blend, and the oats will look evenly dusted. This step sets the base for the topping structure. Overmixing is not risky here, but skipping this step leaves clumps that can bake unevenly.
8. Drop the pieces of butter over the oat mixture: As you scatter the cold unsalted butter pieces, you will notice little glints of pale yellow against the oats. These pockets of butter are what create flaky, golden clusters when they melt in the oven. Cold butter is crucial, it melts into pockets rather than blending completely, leaving a superior texture. Using softened butter will produce a more paste like mix and a less crisp topping.
9. Use your hands or a pastry blender to combine: As you press and rub the butter into the dry mix, the texture will shift from dry to pebble like crumbs. This tactile step is satisfying, and it ensures the fat is distributed for even browning. If using hands, work quickly so body heat does not melt the butter entirely. Overworking can warm the butter too much, reducing the desired crumbly clusters.
10. Mix until crumbly: You want visible clusters and a coarse crumb, not a smooth paste. These crumbs will toast and crisp in the oven, giving the topping its signature texture. Visual cues include small to medium sized clusters and a sandy appearance between them. If you end up with a paste, chill briefly to firm up before assembling.
11. Drizzle in the honey and stir with a wooden spoon or spatula: The honey will add a slight gloss and a touch of floral sweetness, helping some crumbs cling together into attractive clusters. Stir gently until the honey is distributed, and you will see the mixture gather subtly. Be mindful not to overdrizzle, as too much liquid can collapse the crumb structure. A common fault is adding excess honey which leads to a sticky, dense topping.
12. Pour cherries and rhubarb into the baking dish: As you transfer the fruit, note the sheen of the coated pieces and arrange them evenly so the filling cooks uniformly. Spread them into an even layer to avoid hot spots where fruit might overcook. Leaving the fruit piled in one spot can cause uneven bubbling and textural inconsistency.
13. Top with the oatmeal crisp mixture: Scatter the topping across the fruit, aiming for an even blanket that will brown uniformly. The contrast between the glossy fruit and the matte oat topping is visually pleasing and will lead to balanced bites. If you push the topping down, it may seal in steam and become soggy rather than crisp, so keep it loose and airy.
14. Bake for 30 to 35 minutes or until fruit is soft and the crisp is bubbly: In the oven, the aroma will intensify and the topping will turn golden brown. Watch for the filling to bubble at the edges and for the top to be deeply colored but not burned. These cues mean the juices have thickened and the topping has set. A common error is underbaking, which leaves raw starch taste and a soggy topping, so bake until bubbling and golden.
15. Serve warm: Serve the crisp while it is still warm so the contrast of temperature and texture is at its best. The fruit should be syrupy, and the topping should be crisp and slightly crackly. If served cold, the topping can soften and the experience changes. Reheating briefly can revive crispness, but watch closely to avoid drying out the fruit.
16. Note: This crisp is best eaten the day it is made : The textural contrast is at its peak the day of baking, with a crunchy topping and tender fruit. If you store leftovers, you can gently reheat to refresh the topping, but expect some softening over time. A frequent pitfall is letting it sit too long without reheating, which results in a less vivid texture and flavor.
17. We like it hot out of the oven with vanilla ice cream or frozen yogurt: The warm fruit against a cold, creamy scoop creates an irresistible temperature and texture interplay. If you do not serve with something cold, the crisp is still excellent, but that melty cold element elevates it. A common mistake is scooping ice cream too early so it melts away, wait until you are ready to serve each bowl.
18. Sometimes we make it in individual baking dishes: Baking in smaller dishes gives a faster bake and adorable single servings, and the edges will caramelize more. Divide the fruit and topping evenly so each dish bakes consistently. Watch baking times closely because smaller portions may finish sooner. The mistake to avoid is uneven division which leads to under or overcooked portions.

Make It Your Own

This crisp is a great foundation for small experiments that personalize sweetness and texture. Below are practical tips to help you adapt the recipe while keeping the balance between the fruity filling and the crunchy topping.

• Adjust sweetness If your cherries are exceptionally sweet, reduce the brown sugar by a tablespoon to keep the fruit bright rather than cloying.
• Texture tuning For a nuttier crunch, fold in a quarter cup of chopped nuts to the oat mixture, which toasts beautifully and adds depth.
• Even cooking Cut the rhubarb into uniform pieces so it softens at the same rate as the cherries, avoiding fibrous bits.
• Make ahead Assemble the crisp up to the point of baking and refrigerate for a few hours, then bake straight from the fridge, adding a few extra minutes if needed.
• Serving style Serve warm in bowls and add a small spoonful of something cold for contrast, which elevates the overall experience.

What to Serve Alongside Cherry Rhubarb Crisp

Because this is a warm, fruit forward dessert, the accompaniments can play with temperature, texture, and occasion. Here are thoughtful pairings and serving ideas for different settings.

• Classic scoop A scoop of cold creamy ice cream or frozen yogurt creates a delightful temperature contrast that complements the warm fruit and crunchy topping, making it a crowd pleaser for casual dinners.
• Simple beverage Pair with a cup of coffee or a pot of tea for an afternoon treat, letting the beverage cleanse the palate between bites and highlight the crisp’s fruity notes.
• Occasion friendly For spring gatherings, serve on small dessert plates with a delicate spoon so guests can enjoy warm portions without feeling over served, ideal for brunch or light dinner parties.
• Storage tip Store leftovers covered in the fridge for up to two days, and reheat briefly in the oven to revive the topping before serving again, which helps restore the desirable texture.
• Seasonal pairing This recipe fits well into spring menus when rhubarb is in season, and it pairs nicely with other light dishes, making it suitable for holiday luncheons or family dinners during the season.

FAQ

Conclusion

Cherry Rhubarb Crisp stands out because it combines bright, seasonal fruit with a toasty, buttery oat topping that delivers both freshness and comfort. It is forgiving, approachable, and perfect for spring when rhubarb and cherries shine together, making it a reliable dessert that feels special without fuss. I encourage you to try it the next time you have fresh fruit on hand, and experience how a few simple ingredients can create a warm, memorable finish to any meal.

Cherry Rhubarb Crisp

Cherry Rhubarb Crisp is a bright, crispy spring dessert with tart rhubarb and juicy cherries, topped with a buttery oat crumble. The contrast of syrupy fruit and crunchy topping creates a comforting yet fresh treat perfect for easy weeknight dessert or a casual dinner party, and it rewards simple ingredients with big flavor.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Desserts

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 3 cups cherries pitted Provide natural sweetness and juicy texture while contributing bright tart notes that balance the dessert; ensure cherries are pitted to prevent bitterness and improve eating quality. Release juices during baking that combine with rhubarb to form a flavorful filling and help thicken with the starch. Offer a pleasing color and seasonal character to the crisp.
• 2 cups chopped rhubarb Add sharp, tangy flavor and firm texture that contrasts with sweet cherries; chopped rhubarb breaks down when baked to create a tender yet structured filling. Contribute acidity that brightens the overall flavor and pairs well with sugar and honey. Provide body and balance to the dessert’s sweetness.
• 1 tablespoon corn starch Thicken fruit juices by absorbing liquid and creating a cohesive, slightly glossy filling that prevents sogginess. Mix thoroughly with the fruit so it disperses evenly and activates during baking to yield the desired syrupy consistency. Help stabilize the filling as it cools.
• 1 cup old fashioned oats Provide a hearty, chewy texture and a toasty whole-grain flavor to the crisp topping while adding structure. Blend with butter and sugar to form crumbly clusters that brown during baking, creating contrast with the soft fruit. Offer nutritional fiber and a rustic mouthfeel.
• 2 tablespoons all purpose flour Bind the oat topping by absorbing moisture and helping form crisp clusters once mixed with butter and sugar; contribute a subtle tenderizing effect. Ensure even distribution in the topping to help achieve a balanced dry-to-fat ratio for proper crisping. Act as a mild thickening agent in the crumble.
• 1/2 cup brown sugar Supply caramel-like sweetness and moistness to the topping while assisting in browning during baking to deepen flavor. Combine with butter and oats to create cohesive, slightly sticky clusters that crisp up. Balance the fruit’s tartness and enhance overall dessert richness.
• 1/4 teaspoon cinnamon Add warm, aromatic spice that complements both fruit and the sweet topping while enhancing perceived sweetness without extra sugar. Sprinkle sparingly to avoid overpowering the delicate cherry-rhubarb balance and to accentuate baked flavors. Contribute depth and a comforting scent.
• 1/4 teaspoon salt Enhance flavors by subtly rounding and amplifying sweetness and reducing bitterness; provide a mineral backbone that intensifies other ingredients. Use sparingly to avoid salinity but enough to balance the dessert and improve overall taste perception. Support the crust’s and filling’s flavor harmonization.
• 4 tablespoons unsalted butter cut into small pieces Provide rich dairy fat that creates a tender, crisp topping and promotes browning through butterfat; cut into small pieces to distribute evenly for flaky clusters. Melt during baking to bind oats and flour, producing a golden, flavorful crumble with a pleasant mouthfeel. Contribute depth and a creamy note.
• 1 tablespoon honey Offer a mild, floral sweetness that layers with brown sugar to add complexity and gentle flavor depth; stir into filling or drizzle over topping for subtle shine. Help balance tartness from rhubarb and cherries while complementing the baked aroma. Act as a natural sweetener and flavor enhancer.

Equipment

• 8 by 8 baking dish
• Mixing Bowls
• Pastry blender or hands
• Wooden spoon or spatula

Method

 

1. Preheat the oven to 375°F. Coat an 8 by 8 baking dish with cooking spray. Set aside.: As the oven warms, you will notice a faint dry heat that tells you the baking environment is getting ready to transform the fruit and topping. A properly preheated oven ensures even baking, so the topping crisps while the fruit cooks through. Listen for the oven click or preheat cycle completion, and resist putting the dish in early, because uneven temperatures can cause soggy topping or undercooked center. One common mistake is not allowing the oven to fully preheat, which can lengthen bake time and affect texture.
2. In a medium bowl, combine the cherries, rhubarb, and corn starch. Stir until well coated. Set aside.: The dish will feel slick and ready, which prevents sticking and makes for clean serving. A light coat helps the crisp release easily and keeps the bottom from caramelizing too aggressively. Make sure to reach the corners and edges, since fruit juices can caramelize there. Skipping this can mean the edges stick and make serving messy.
3. In a separate medium bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Stir well. Drop the pieces over butter over the oat mixture. Use your hands or a pastry blender to combine. Mix until crumbly. Drizzle in the honey and stir with a wooden spoon or spatula.: When you toss these together, the corn starch should cling to the fruit, giving a faint dusting that will thicken the juices as they come out. This step prevents the filling from becoming runny, creating a syrup that coats the fruit. Pay attention to even coating, and if some pieces seem dry, stir gently until uniform. A typical error is adding too much starch, which can make the filling gummy rather than silky.
4. Pour cherries and rhubarb into the baking dish. Top with the oatmeal crisp mixture. Bake for 30-35 minutes or until fruit is soft and the crisp is bubbly. Serve warm.: As you stir, watch the fruit take on a slightly satin sheen from the corn starch , and imagine how it will thicken in the oven. The visual cue of a uniform coating indicates readiness. Stirring too vigorously can crush delicate cherries , so be gentle. Crushing early can release excess juice, which may alter the texture of the final filling.
5. Note: This crisp is best eaten the day it is made. We like it hot out of the oven with vanilla ice cream or frozen yogurt. Sometimes we make it in individual baking dishes, just divide the fruit and crisp topping and bake separately.: Letting the bowl rest gives the corn starch a moment to adhere and the flavors to settle. This short pause also allows you to assemble the topping without rushing. If you leave it too long, the fruit may start to release juices prematurely, but a brief rest is beneficial. Avoid setting it aside uncovered in a warm spot where it may begin to break down.
6. In a separate medium bowl, combine the oats, flour, brown sugar, cinnamon, and salt: When these dry ingredients meet, the combined aroma of brown sugar and cinnamon will hint at the toasty notes to come. Mixing them evenly ensures consistent sweetness and spice in every bite. If you see pockets of sugar or flour, work the mixture until uniform. A common oversight is measuring imprecisely, which can tip sweetness or texture off balance.
7. Stir well: Stirring brings a cohesive dry mixture that will accept the butter in the next step. You should see a homogenous blend, and the oats will look evenly dusted. This step sets the base for the topping structure. Overmixing is not risky here, but skipping this step leaves clumps that can bake unevenly.
8. Drop the pieces of butter over the oat mixture: As you scatter the cold unsalted butter pieces, you will notice little glints of pale yellow against the oats. These pockets of butter are what create flaky, golden clusters when they melt in the oven. Cold butter is crucial, it melts into pockets rather than blending completely, leaving a superior texture. Using softened butter will produce a more paste like mix and a less crisp topping.
9. Use your hands or a pastry blender to combine: As you press and rub the butter into the dry mix, the texture will shift from dry to pebble like crumbs. This tactile step is satisfying, and it ensures the fat is distributed for even browning. If using hands, work quickly so body heat does not melt the butter entirely. Overworking can warm the butter too much, reducing the desired crumbly clusters.
10. Mix until crumbly: You want visible clusters and a coarse crumb, not a smooth paste. These crumbs will toast and crisp in the oven, giving the topping its signature texture. Visual cues include small to medium sized clusters and a sandy appearance between them. If you end up with a paste, chill briefly to firm up before assembling.
11. Drizzle in the honey and stir with a wooden spoon or spatula: The honey will add a slight gloss and a touch of floral sweetness, helping some crumbs cling together into attractive clusters. Stir gently until the honey is distributed, and you will see the mixture gather subtly. Be mindful not to overdrizzle, as too much liquid can collapse the crumb structure. A common fault is adding excess honey which leads to a sticky, dense topping.
12. Pour cherries and rhubarb into the baking dish: As you transfer the fruit, note the sheen of the coated pieces and arrange them evenly so the filling cooks uniformly. Spread them into an even layer to avoid hot spots where fruit might overcook. Leaving the fruit piled in one spot can cause uneven bubbling and textural inconsistency.
13. Top with the oatmeal crisp mixture: Scatter the topping across the fruit, aiming for an even blanket that will brown uniformly. The contrast between the glossy fruit and the matte oat topping is visually pleasing and will lead to balanced bites. If you push the topping down, it may seal in steam and become soggy rather than crisp, so keep it loose and airy.
14. Bake for 30 to 35 minutes or until fruit is soft and the crisp is bubbly: In the oven, the aroma will intensify and the topping will turn golden brown. Watch for the filling to bubble at the edges and for the top to be deeply colored but not burned. These cues mean the juices have thickened and the topping has set. A common error is underbaking, which leaves raw starch taste and a soggy topping, so bake until bubbling and golden.
15. Serve warm: Serve the crisp while it is still warm so the contrast of temperature and texture is at its best. The fruit should be syrupy, and the topping should be crisp and slightly crackly. If served cold, the topping can soften and the experience changes. Reheating briefly can revive crispness, but watch closely to avoid drying out the fruit.
16. Note: This crisp is best eaten the day it is made : The textural contrast is at its peak the day of baking, with a crunchy topping and tender fruit. If you store leftovers, you can gently reheat to refresh the topping, but expect some softening over time. A frequent pitfall is letting it sit too long without reheating, which results in a less vivid texture and flavor.
17. We like it hot out of the oven with vanilla ice cream or frozen yogurt: The warm fruit against a cold, creamy scoop creates an irresistible temperature and texture interplay. If you do not serve with something cold, the crisp is still excellent, but that melty cold element elevates it. A common mistake is scooping ice cream too early so it melts away, wait until you are ready to serve each bowl.
18. Sometimes we make it in individual baking dishes: Baking in smaller dishes gives a faster bake and adorable single servings, and the edges will caramelize more. Divide the fruit and topping evenly so each dish bakes consistently. Watch baking times closely because smaller portions may finish sooner. The mistake to avoid is uneven division which leads to under or overcooked portions.

Notes

• Adjust sweetness If your cherries are exceptionally sweet, reduce the brown sugar by a tablespoon to keep the fruit bright rather than cloying.
• Texture tuning For a nuttier crunch, fold in a quarter cup of chopped nuts to the oat mixture, which toasts beautifully and adds depth.
• Even cooking Cut the rhubarb into uniform pieces so it softens at the same rate as the cherries, avoiding fibrous bits.
• Make ahead Assemble the crisp up to the point of baking and refrigerate for a few hours, then bake straight from the fridge, adding a few extra minutes if needed.
• Serving style Serve warm in bowls and add a small spoonful of something cold for contrast, which elevates the overall experience.

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Meet Sophie Chen

I’m the texture and flavor obsessive. I can’t stand mushy vegetables or bland sauces, so I’m constantly tweaking recipes to add crunch, depth, and that certain something that makes you go back for seconds. I love bold seasonings, crispy edges, and recipes that wake up your taste buds. I’m the one in our group photos with sauce on my shirt because I’m always tasting as I go. If it doesn’t make me smile, it doesn’t make the blog.