Sunday, 1 July 2012

Rhubarb Crumble

Rhubarb Crumble

2 pounds rhubarb, washed and chopped into 1/2" pieces
(you can also throw in a few cut-up strawberries if you have them, as I did)
1/2 cup sugar
2 tablespoons triple sec or other orange liqueur (substitute orange juice if you prefer)
1 teaspoon grated orange peel
1/2 teaspoon cinnamon
Thickener - I use King Arthur's pie filling enhancer according to the amounts they specify

4 tablespoons cold butter, cut into small pieces
1/2 cup flour
1/2 cup rolled oats
1/4 cup slivered almonds
1/4 cup brown sugar

Preheat oven to 375F.  In a large bowl, mix together the rhubarb through the thickener.  Spread evenly in a large casserole dish.

In a smaller bowl, combine the butter through the brown sugar using a pastry cutter or fingertips until mixture is crumbly.  Sprinkle evenly atop rhubarb mixture.

Bake for 35 minutes on middle rack of oven, then turn on broil to help brown the top, about another 5-10 minutes.  Watch carefully (and don't move it up to a higher rack or it will burn).  Cool slightly before dishing up; best served with custard!

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