Rhubarb Crumble

Serves 6 to 8

I love this rhubarb recipe. Crumbles originated in England and are really just fruit or berries baked with a crumb topping. Since I love the crumb topping on my grandmother's rhubarb pie, which is in the similar and related recipes, I decided to omit the bottom crust and make a crumble out of it. The process is slightly different than a true crumble and the filling is not as juicy, but it is equally delicious. This is relatively quick, easy, lighter than pie, and an absolutely delicious dessert.

Ingredients

• 4 cups of 1-inch thick rhubarb slices (about 8 large stalks or 1-1/2 pounds)
• 1 cup granulated sugar
• 4 tablespoons all-purpose flour
• 1/2 teaspoon fresh lemon juice
• 1/2 teaspoon salt

   Crumb Topping

• 1 cup all-purpose flour
• Dash of salt
• 1/2 cup granulated sugar
• 1/4 cup butter, preferably unsalted, room temperature

Preheat oven to 425° F. Combine the rhubarb, sugar, flour, lemon and salt. Turn into a greased 8x8x2-inch baking pan. Set the pan on a baking sheet in case the juices bubble over. Bake for 30 minutes.

Meanwhile, make the crumbs. Combine the ingredients; mix with hands until large crumbs form. After the rhubarb has baked for 30 minutes, sprinkle the crumbs on top. Bake for 15 minutes more or until crumbs are brown and filling is bubbly. Cool on a rack before serving warm or room temperature.

Notes: Rhubarb is tart. Depending on your taste, you might want to add more sugar than called for in the recipe.

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