Rhubarb Crumble

This Rhubarb Crumble is quick and easier to make than pie. It’s versatile, too, because you can add strawberries in the spring or apples in the fall. I usually pop it into the oven shortly before we sit down to eat so it’s still warm for dessert!

Ingredients

for the topping:
1 cup all-purpose flour
1 cup lightly packed light brown sugar
½ cup old-fashioned oats
½ teaspoon ground cinnamon
sea salt
½ cup (1 stick) cold butter, cut into small pieces

for the filling:
7 cups fresh rhubarb (about 2 lb.)
⅓ inch-thick sliced
1 cup lightly packed light brown sugar
¼ cup cornstarch
1 tablespoon lemon juice
2 teaspoons grated lemon zest
sea salt

Directions

Preheat your oven to 350 degrees. Evenly coat an 8 x 8-inch baking dish with nonstick cooking spray.

make the topping:
In a food processor, combine the flour, brown sugar, oats, cinnamon and ¼ teaspoon salt and pulse several times to combine. Add the cold butter and pulse until the mixture has the texture of course meal and clumps together when squeezed lightly, about 1 minute.

make the filling:
Combine the rhubarb, brown sugar, cornstarch, lemon juice, lemon zest and ¼ teaspoon salt in a large bowl and stir with a spatula until evenly mixed. Transfer the rhubarb mixture to the baking dish and sprinkle the topping evenly over the fruit; the pan will be very full, but the crumble will settle as it bakes.

Bake until the topping is lightly browned, the rhubarb is tender (probe in the center with a skewer to check) and the juices are thick and bubbly around the edges, 45-60 minutes. Transfer to a rack to cool and to allow the juices to thicken, at least 15 minutes.

Serves 4

Recipe hint
If using frozen rhubarb, I would just make sure the rhubarb was well defrosted and drained first.

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