Pantry Challenged: RHUBARB CRUMBLE

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This week I received a pound of vibrant red rhubarb in my FarmFreshToYou delivery. While this recipe calls for 2 lbs of rhubarb, I subbed half the fruit with a pound of beautiful peaches, also in my order. You can use so many fruits in this. Some of my faves include blueberries, blackberries, apples, peaches, plums or pears.

This is great recipe to make with your little ones. My Jemma loves pinching the butter into the flour mixture and sneaking little tastes of crumble when (she thinks) I’m not looking. ;)

Rhubarb Crumble

Serves 6-8

Ingredients

For the crumble topping:

1 cup flour

1 cup granulated sugar (brown sugar will work also)

1/4 teaspoon salt

1/2 cup (4 ounces) cold unsalted butter, cut roughly into 1/2-inch cubes (salted butter will also work)

For the filling:

2 lbs rhubarb (you can sub other fruits like peaches, berries or apples or use a combination of fruits)

3/4 cup granulated sugar (brown sugar will work also)

1/4 cup flour

1/4 teaspoon salt

Directions

Preheat oven to 350 degrees.

Grease a 10-inch skillet or pie dish with butter and set aside.

In a medium bowl, make crumble topping by mixing flour, granulated sugar and salt until well blended.

Pinch cold butter cubes into flour mixture, forming small clumps. You can use a food processor for this step but I think it’s fun (and less clean up) to do with your fingertips. And kids love this part as well!

Set aside crumble topping and prepare filling.

In a large bowl, add rhubarb and sprinkle on top the sugar, flour and salt and mix until combined.

Add fruit to greased skillet or pie dish and top with crumble mixture, covering fruit evenly.

Bake 45-50 minutes until crumble top is golden brown and fruit is bubbling though.

Cool 10 minutes before serving.