Rhubarb Cherry Hibiscus Crumble

Course Breakfast and Brunch

Ingredients in this Recipe

1 cup packed brown sugar
2 3 tablespoons hibiscus tea tea (I use The Republic of Tea Natural Hibiscus loose leaf herbal; you can also use 8 hibiscus flowers, as does Kim Boyce)
20 Bing cherries, pitted and halved
6 cups chopped rhubarb (~3/4″ cubes), divided
6 tablespoons butter, set out on the counter when you start making this dessert you want it to be cool but pliable
pinches salt
½ cups all purpose flour
½ cups rolled oats (not quick or instant)
½ cups sliced almonds
½ cups whole wheat flour

See Full Recipe at Food52