Here’s a tip: Old & Ancient Flour can be sifted at home to remove much of the bran and result in a flour which is like the white spelt called for in Stella’s recipe. We hate to do that because it removes a health benefit of the whole grain. However, I do just that when making pie dough with Old & Ancient. Then I add it back by using the bran to dust a pastry cloth for rolling out the pie dough. Works great! Here, in Stella’s Rhubarb Streusel, the bran could be added to the topping so that you’re not missing out on the goodness of whole grains.