This Easy Crumble Has Peanut Butter-and-Jelly Vibes

Made with almonds, coconut and almond butter, this rosy crumble is Passover Seder ready and great all year.

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.)

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.