Saturday, June 23, 2007

Rhubarb Crumble

This simple rhubarb crumble is a great way to enjoy the fresh tangy taste of rhubarb. The topping is easy and versatile, making its way onto a variety of fruits. It can also be made ahead and stored in the freezer to use whenever you need a quick dessert.
Rhubarb Crumble for Two
3 cups chopped rhubarb
1/4 c sugar (less or more depending on taste)
1/2 cup rolled oats
1/4 c flour
1/4 c brown sugar
3 T butter
pinch of salt
Combine granulated sugar and rhubarb in a pot over medium heat. Cook until rhubarb is tender about 7-10 minutes. Remove from heat. Combine crumble ingredients and combine with fingers or a fork until mixture is uniform and butter is evenly distributed. Place rhubarb in a small ramekin or 4x5 inch baking dish. Top with as much crumble mixture as desired and bake at 350 degrees until topping is slightly brown on top, about 20-25 minutes.

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