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This crumble is a wonderful way to enjoy summer. Rhubarb seems to taste best when it is fresh.

You can use either orange or lime juice, but lime juice seems to give it a lovely zing.

Serve it plain, or with whipped cream or ice cream.

Step 1: Gather the Ingredients

Filling
5 cups rhubarb
3 tbsp orange or lime juice
3/4 cup granulated sugar
2 tsp each cinnamon and nutmeg
2 tbsp butter cut into small pieces

Crumble
1/4 cup melted butter
1/2 cup brown sugar
1 cup sifted all-purpose flour
1 cup quick cooking oats
1/4 tsp baking soda
pinch salt

Step 2: Prepare the Filling

Slice the rhubarb into pieces about one inch long.
Arrange sliced rhubarb in a buttered 9" x 12" baking dish.
Dot with the butter.
Sprinkle the juice, the granulated sugar, cinnamon and nutmeg evenly over the rhubarb.

Step 3: Mix the Crumble

Sift together the flour, salt, and baking soda; mix in the brown sugar and the oats.
Combine with the melted butter and rub together to form fine crumbs.
Sprinkle the crumbs evenly over the filling.

Step 4: Bake

Bake at 375� 40 minutes.
Serve hot or cold.
This recipe should work with young shoots of Japanese Knotweed too. (Viciously invasive weed, major pain to kill off, but it is edible if you pick it before it becomes woody.)<br />
FWIW, I've just tried it with Knotweed. I should have used more knotweed, but outside of that, it did work fairly well.
I keep rhubarb growing right by the back door so I can grab it as fresh as possible, The only thing I can suggest is not to melt the butter instead to keep the butter whole and "rub" it in to the dry mixture. This gives a much nicer crumble. 5*
We have the rhubarb right outside the back door too. It comes in handy when it is still dark outside. I'll try your trick with the butter next time.

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