RHUBARB CRUMBLE

SERVES 6 to 8

I love this. Crumbles originated in England and are really just fruit or berries baked with a crumb topping. Since I love the crumb topping on our Rhubarb Pie, 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, healthier than pie, and delicious.

INGREDIENTS

4 cups of 1-inch thick rhubarb slices (about 8 large stalks or 1-1/2 pounds)

1 cup sugar

4 tablespoons all purpose flour

1/2 teaspoon fresh lemon juice

1 teaspoon salt

Crumb Topping (below)

Preheat oven to 425° F. Combine the rhubarb, sugar, flour, lemon and salt. Turn into greased 8x8x2-inch baking pan. Set the pan on a baking sheet in case the filling bubbles over. Bake for 30 minutes. Sprinkle crumbs on top. Bake for 15 minutes more or until crumbs are brown and filling is bubbly. Cool on rack.

CRUMB TOPPING

1 cup all purpose flour
Dash of salt
1/2 cup sugar
1/4 cup butter, softened

Combine ingredients; mix with hands until large crumbs form.

Note: Rhubarb is tart. Depending on your taste, you might want to add more sugar.

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