To tell you the truth, I'm not sure how well my crumble keeps...we usually eat it all in a day! You can skip the apples and strawberries in the recipe—like I do sometimes—But they do make this quick-and-easy dessert extra good. Although our address in Alberta, our farm's actually just inside the Saskatchewan border. We grow grain and raise cattle. Our children are 10 and 7.
- 3 cups sliced fresh or frozen rhubarb (1/2-inch pieces)
- 1 cup diced peeled apples
- 1/2 to 1 cup sliced strawberries
- 1/3 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 tablespoons cold butter
- 2/3 cup packed brown sugar
- 2/3 cup quick-cooking oats
- Vanilla ice cream, optional
- Combine rhubarb, apples and strawberries; spoon into a greased 8-in. square baking dish. Combine sugar and cinnamon; sprinkle over rhubarb mixture. Set aside.
- In a bowl, combine flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in brown sugar and oats. Sprinkle over rhubarb mixture.
- Bake at 350° for 40-50 minutes or until lightly browned. Serve warm or cold with a scoop of ice cream if desired. Yield: 6-8 servings.
Originally published as Rhubarb Crumble in Country Woman March/April 1993, p29
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