Rhubarb Crumble

In the spring when all you want in the world is for summer fruit to finally be in season rhubarb comes along to tide you over until the berries arrive. The leaves are poisonous but the stalks are edible and make a delicious, tart filling for pies. It’s delicious all by itself or along with strawberries. I make this at least once every spring but I never manage to actually write down a recipe. This time was no different, but it’s so simple you really don’t need one. This more or less how I make it.

For the filling:

  • 6 cups rhubarb, cut into 1 inch pieces
  • 1/2 cup maple syrup
  • 1/2 cup sugar
  • 2 tablespoons flour

For the crust:

  • 1/2 cup flour
  • 1/2 cup sugar
  • 1 cup rolled oats
  • 5 tablespoons salted butter

Preheat oven to 375 degrees. Combine rhubarb, syrup, 1/2 cup sugar and 2 tablespoons of flour in a large bowl and stir until the rhubarb is well coated. Pour into a deep pie pan or a 9 inch square baking dish. In another bowl stir together the oats and the remaining sugar and flour. Cut the butter into small pieces and scatter over the oat mixture. Using your hands, start smushing the butter into the oats until it is evenly distributed and it all starts to stick together in clumps. Sprinkle the topping evenly over the rhubarb. Bake until the topping is golden brown and the filling is juicy and bubbly, about 45 minutes to an hour.

Serve warm with a scoop of vanilla ice cream.

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2 thoughts on “Rhubarb Crumble

  1. Pingback: Trendy Rhubarb-Apricot Crumble « Croque-Camille

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