As symbols of rebirth and renewal, eggs are closely associated with many springtime holidays and an integral part of the traditional Passover table. There’s the egg on the Seder plate and the hard-cooked eggs dipped in salt water, as well as the eggs in potato kugel and all the desserts, a sweet parade of nut tortes, spongecakes and flourless chocolate cake before the final matzo and prayers.

This year, though, American Seder tables may look a little different. With eggs scarce and prices either elevated or unstable, cooks may need to cut back. One of the easiest places to do that is in dessert, which lacks the symbolic weight of the rest of the meal. Its main function is pleasure — and to provide an energizing little sugar rush at the end of a long night.

So for this year, I’ve created a festive rhubarb crumble that’s egg-free, kosher for Passover and spring-pink. (Bonus: It’s also gluten-free and vegan.)

Adapting to Availability

Although rhubarb is one of the first stalks — or technically, vegetables — to emerge after winter, harvesting may still be weeks away, depending on where you live.

Happily, crumbles are adaptable creatures. You can substitute other fruit, so long as you adjust the sugar content. For sweet cherries, berries and stone fruit, use about half as much sugar called for. For sour cherries, keep the sugar where it is.

Frozen fruit (rhubarb, berries or otherwise) works well here, too, and doesn’t have to be thawed first; just add a few minutes to the baking time. Frozen blueberries, preferably zipped up with the juice and zest of a lemon, will turn this dessert from rosy and tangy to inky and mellow.

Crafting the Crumble

You can use tapioca starch as thickener if you’re keeping strictly kosher for the holiday (cornstarch also works). You don’t need much really, just a few tablespoons to help the fruit bubble and condense into a syrupy, jamlike layer beneath the golden-brown topping.

And for that topping, I use almond meal and shredded coconut to replace the usual flour and oats. Then instead of butter I stir in some almond butter to hold it together, which deepens the nuttiness and gives it all a sandy, almost caky texture. Combined with the fruity filling, it makes for a soft, crowd-pleasing dessert with low-key PB&J energy. You might even find yourself wanting to make it long after the holiday has passed.

Recipe: Rhubarb-Almond Crumble

This tangy, fruity dessert is gluten-free, vegan and suitable for Passover (those who choose to avoid cornstarch at Passover can use tapioca starch in the filling). The topping is a bit sandier and more caky than a classic crumble, with a subtle, nutty sweetness from a combination of almond flour, almond butter and shredded coconut. Paired with the jammy fruit, the almond butter gives this crumble distinct PB&J energy. Note that almond butter brands vary widely; some are loose and runny, others thick and pasty. If yours is on the thicker side, you may need to add a bit more to get the crumbs to hold together. Leftovers make a terrific breakfast, topped with yogurt if you like.

By Melissa Clark

Yield: 6 to 8 servings

Total time: 1 hour, plus 20 minutes’ cooling

Ingredients:

For the Filling:

1 1/2 pounds rhubarb, trimmed and sliced 1/2-inch thick (about 6 cups)

2/3 to 3/4 cup/132 to 150 grams sugar

2 1/2 tablespoons tapioca flour or starch, or cornstarch

1 to 2 teaspoons vanilla extract or rosewater

1/2 teaspoon grated orange or lemon zest (optional)

For the Topping:

1 cup/225 grams unsweetened almond butter, more if needed

1¼ cups/125 grams almond flour or meal

2/3 cup/60 grams finely shredded unsweetened coconut

2/3 cup/132 grams sugar

3/4 teaspoon fine sea or table salt (add a pinch more if your almond butter is unsalted)

Preparation:

1. Heat oven to 350 degrees.

2. Make the filling: In a large bowl, toss together rhubarb, sugar, tapioca or cornstarch, vanilla and, if using, zest. Pour into a 2-quart baking dish or 9-inch round or square baking pan. Put the dish on top of a baking sheet to catch any drips.

3. Next, make the topping: Add the almond butter to the same bowl you used for the rhubarb (no need to wash it). Stir with a flexible spatula to eliminate any lumps if needed, then mix in almond flour, coconut, sugar and salt. (Or, add all the ingredients to a food processor and pulse to incorporate, 12 to 15 times, until no dry spots remain.) If the mixture seems dry, add more almond butter by the teaspoon until it clumps together when pressed between your fingers. Sprinkle evenly over the rhubarb.

4. Bake until the topping is golden and the filling is bubbling around the edges, 35 to 40 minutes. Let cool for at least 20 minutes before serving. Serve warm or at room temperature.

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This article originally appeared in The New York Times.

By Melissa Clark
c. 2025 The New York Times Company