Rhubarb Crumble Recipe

I have never tried Rhubarb! After looking at Connie’s recipe, I am tempted. I just love crisps or crumbles- my favorite dessert! Thanks to Connie for this recipe. Check out Cook with Connie for more fantastic recipes!

Rhubarb is a tart vegetable, so it is often misunderstood. It looks like reddish-colored celery and is optimum in the spring and early summer. The thin-skinned stalk should be no thicker than your thumb. Because of rhubarb’s tartness, recipes usually call for a lot of sugar. The basic recipes that utilize this veggie are rhubarb pie (often combined with strawberries), jams & preserves, and rhubarb crisps, cobblers, and crumbles. Generally, this vegetable turns into a sweet, tart dessert.

This crumble recipe would work well substituting firm berries, too. Just decrease the amount of sugar tossed with the fruit, as berries are naturally sweeter.

I serve Rhubarb Crumble as a side dish with chicken, fish, or pork (usually grilled) or I serve it as a dessert with a scoop of vanilla or strawberry ice cream. What a delicious spring treat…a vegetable disguised as a fruit!

Rhubarb Crumble

Ingredients:

1 c. uncooked regular oats
2/3 c. firmly packed brown sugar
1/3 c. all-purpose flour
½ t. ground cinnamon
1/3 c. butter
5-6 c. chopped rhubarb (up to 1 ½ lbs)
1 c. sugar

Combine first 4 ingredients; cut in butter with a pastry blender or fork until mixture is crumbly.

Combine rhubarb and sugar; toss gently, and place in a greased 8- or 9- inch baking dish. Top rhubarb mixture with oats mixture. Bake at 350 degrees for 45 minutes or until lightly browned. Serve with vanilla ice cream, if desired.

Also try these other recipes:

Watermelon Cake Recipe
Strawberry Cookies and Cream Ice Cream Cake Recipe
Weight Watchers Pineapple Bundt Cake Recipe