Introduction: Sweet and Tart Rhubarb Crumble
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.
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
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.
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.
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.
Serve hot or cold.