Rhubarb Crumble

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  • ½ C flour
  • ½ C rolled oats
  • 1 C brown sugar
  • 1 C butter
  • 1 tsp salt
  • ½ C almonds
  • 1 lb rhubarb
  • ¾ C sugar
  • ½ tsp salt
  • 1 lemon zest and juice
  • ½ tsp vanilla
  • 2 T flour
  1. In a large bowl combine the first five ingredients and with your fingers rub the butter into the flour and oats until it comes together and holds a loose ball when held tightly in your hand
  2. Add the almonds and mix well
  3. Chill the crumble topping 15 minutes
  4. Heat the oven to 350F
  5. Clean and cut the rhubarb into ½” chunks
  6. Toss with the sugar, salt, lemon, vanilla, and flour
  7. Place into an oven proof dish
  8. Top with the crumble and bake until bubbly and golden brown (approx. 40 minutes)
  9. Serve warm or room temperature ideally with a great big scoop of vanilla ice cream

This recipe is featured in the post:

Green City Market, Chicago – May virtual csa