One of the treasures of spring is having fresh rhubarb. The farmer's market didn't have a lot last week, but I could not pass up the gorgeous ruby stalks of rhubarb. This week I bring you this crumble I adapted from a recipe found in Taste of Home's The Market Fresh Cookbook.
My version of spaghetti sauce is absolutely packed to the brim with nutrients. All of the vegetables are pureed so that it's impossible for even the most picky eaters to identify individual veggie flavors. Note that this could easily be a vegetarian dish by substituting the ground turkey for diced mushrooms. To puree the vegetables, check out my Guide to Purees.
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