Wednesday, May 12, 2010

Rhubarb Crumble

A while back I posted a picture of a bunch of rhubarb, the first of the season that I had just bought at the Union Square green market. The only text was a line saying I saw crumble in my future, above is said crumble.

Preheat the oven to 375 F.

Toss 2 1/2 pounds chopped rhubarb, 1 1/2 cups sugar, 3 T flour, place in a baking dish (9x13) and cover in crumble.

Bake for 45 minutes or until the fruit is bubbling and thick and the crumble has browned. Serve with unsweetened whip cream.

1 comment:

Philip said...

the crumble was divine.

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