One of the tell-tale signs of Spring in Ontario – fresh Rhubarb found at the market or your local grocery store. Rhubarb is one of the few remaining, truly seasonal vegetables, and it becomes available in April and May. Here is a delicious recipe for a Rhubarb Crumble, adapted from Fine Cooking, that is quick and easy to make and likely will be enjoyed by everyone in your family – even those who do not think they like rhubarb! We highly recommend it served still warm from the oven, with a dollop of vanilla ice cream on the side. This recipe will serve 6-8 nicely. And in our house, any left-overs from dessert the night before, are often enjoyed for breakfast the next morning…
Ingredients:
To coat the pan:
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1 tablespoon unsalted butter, softened
For the topping:
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1 cup (128 gr) All-Purpose Flour
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1 cup lightly packed light Brown Sugar
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½ cup Old-Fashioned Oats
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½ teaspoon Ground Cinnamon
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¼ teaspoon Kosher Salt
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8 Tablespoons cold Unsalted Butter, cut into small pieces
For the filling:
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7 cups of rhubarb (about 2 lb.) - sliced approximately 1/3-inch-thick
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1 cup lightly packed light brown sugar
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¼ cup cornstarch
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1 tablespoon fresh lemon juice
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2 teaspoons finely grated lemon zest (from 1 medium lemon, using a rasp-style grater)
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¼ teaspoon kosher salt
Directions:
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Position a rack in the center of the oven and heat the oven to 350°F. Grease an 8x8-inch Pyrex baking dish with the softened butter.
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Make the topping: In a food processor, combine the flour, brown sugar, oats, cinnamon, and salt and pulse several times to combine. Add the cold butter and pulse until the mixture has the texture of coarse meal and clumps together when squeezed lightly, about 1 minute.
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Make the filling: Combine the rhubarb, brown sugar, cornstarch, lemon juice, lemon zest, and salt in a large bowl and stir with a spatula until evenly mixed. Transfer the rhubarb mixture to the baking pan, and sprinkle the topping evenly over the fruit; the pan will be very full, but the crumble will settle as it bakes.
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Bake until the topping is lightly browned, the rhubarb is tender (probe in the center with a skewer to check), and the juices are bubbling thickly around the edges, 45 to 60 minutes. Transfer to a rack to cool to warm or room temperature and to allow the juices to thicken, at least 1 hour.
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