Rhubarb Crumble
Author Steve Albert
Yield 6 servings
This is a classic rhubarb crumble.
Ingredients
- 1½ pounds rhubarb stalks, leaves trimmed and discarded, stalks cut crosswise into 1-inch thick pieces (about 4 cups)
- ¼ cup water
- 1 teaspoon lemon juice (or orange juice)
- Granulated sugar
- 1¼ cups all-purpose flower
- ½ cup unsalted butter or margarine
- Half-and-half or vanilla ice cream or cold custard
Instructions
- Preheat oven to 425°F. In 4-quart saucepan over medium heat, heat rhubarb, water, lemon juice and ½ cup sugar and bring to a boil. Reduce heat to low; put a lid on the top and simmer until rhubarb has softened, about 10 minutes. Spoon the mixture into an ovenproof 8 inch by 8 inch baking dish or individual dishes and spread evenly across the bottom.
- To make crumble topping, in medium bowl with fork, stir flour and ¼ cup sugar. Use your fingers to lightly rub flour-sugar mix and butter together until the mixture resembles fine bread crumbs (or you can use a pastry blender or 2 knives used scissor-fashion to cut butter into flour-sugar mixture).
- Sprinkle crumble topping over rhubarb. Bake in oven 25 minutes or until crumbs are golden and a toothpick inserted in the center comes out almost clean.
Notes
Serve warm with half-and-half or vanilla ice cream or cold custard.
Courses Dessert
Recipe by Harvest to Table at https://harvesttotable.com/rhubarb-crumble/