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Hayden Thorpe - Diviner Music Album Reviews

The former Wild Beasts singer embarks on a new direction on his soul-searching solo debut, stripping back his songwriting to a reverent hush.
The British singer-songwriter Hayden Thorpe released “Diviner” in late February 2019, just a year after the final performance of his band Wild Beasts. From its stark opening chords and breathy first line—“I’m a keeper of secrets, pray do tell”—the song sounded markedly personal. With little more than his stately countertenor and humble piano, Thorpe harnessed the energy of quiet solitude and proceeded to pitch that emotion skyward until the music felt bathed in a dim light. After more than a decade with Wild Beasts, “Diviner” pointed to a different direction for Thorpe.

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Strawberry-Rhubarb Cobbler with Granola Streusel

Tart rhubarb and sweet strawberries turn tender in their own juices beneath a brown sugar and oat crumble topping. This spring-inspired dessert comes together quickly without pie crusts to unroll; the tender fruit cooks quickly to make this a great last-minute dessert option too. Serve warm for the most luscious texture.

Nutrition Profile
  • Egg Free
  • Nut-Free
  • Soy-Free
  • Low Sodium
  • Vegetarian
Ingredients
Filling
  • 3 cups quartered fresh strawberries
  • 3 cups sliced fresh rhubarb or thawed frozen rhubarb
  • ¼ cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • ¼ teaspoon salt
Topping
  • ½ cup lightly packed light brown sugar
  • ½ cup old-fashioned rolled oats
  • ⅓ cup whole-wheat pastry flour
  • ¼ cup unsalted butter, softened
365 Everyday Value® Organic Butter
Everyday Savings

Preparation
Prep - 10 m
Ready In - 50 m
  1. To prepare filling: Preheat oven to 350°F. Coat an 11-by-7-inch baking dish with cooking spray. 
  2. Combine strawberries, rhubarb, granulated sugar, cornstarch, lemon juice and salt in a large bowl; transfer to the prepared baking dish. 
  3. To prepare topping: Combine brown sugar, oats, flour and butter in a medium bowl; stir until thoroughly combined. Crumble the topping evenly over the strawberry-rhubarb mixture. 
  4. Bake the cobbler until the topping is golden, 35 to 40 minutes. Cool on a wire rack for 5 minutes; serve warm or at room temperature.

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Nutrition Information
  • Serving Size: ⅓ cup
  • Per Serving: 151 calories; 5 g fat(3 g sat); 2 g fiber; 26 g carbohydrates; 2 g protein; 16 mcg folate; 12 mg cholesterol; 17 g sugars; 15 g added sugars; 185 IU vitamin A; 30 mg vitamin C; 42 mg calcium; 0 mg iron; 61 mg sodium; 193 mg potassium
  • Nutrition Bonus: Vitamin C (50% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1 fat, 1 other carbohydrate, ½ starch


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