Ingredients: 2 pounds rhubarb, cut into 1-inch lengths 1 cup sugar 2 cups self-rising brown or whole wheat flour 3/4 cup butter or pure vegetable margarine
Directions:Set the oven to 400?F. Put the rhubarb into a lightly greased large shallow ovenproof dish. Mix in 1/3 cup of the sugar; make sure that the fruit is in an even layer. Put the flour into a bowl and rub in the butter with your fingertips until the mixture looks like fine bread crumbs and there are no obvious bits of fat showing. Add the remaining sugar and mix gently. Spoon the crumble topping all over the rhubarb in an even layer. Bake for 30-40 minutes, until the crumble is crisp and lightly browned and the fruit feels tender when pierced with the point of a knife. You could add some slivered almonds to the crumble mix for extra nutrients. |