Simple Rhubarb Crumble

Rhubarb Crumble
Recipe adapted from Orangette

If you can restrain yourself, don't serve this straight from the oven. Let it cool just a little first. This gives the crumble topping time to solidify and become well, crumbly.



Ingredients :
A. 1 ¼ cups flour
B. ¾ cup brown sugar
C. 1 cup rolled oats
D. 6-7 tablespoons butter, cut into pieces
E. 1 lb rhubarb, cut into ¾-inch pieces
F. ¾ cup sugar
G. Zest of half an orange
H. ½ tsp ground cinnamon

Directions :

1. In a medium bowl, combine 1 cup flour, brown sugar, oats, and butter. Squish together with your hands til the mixture consists of small clumps and all the flour is incorporated. Refrigerate for 30 minutes.
2. Preheat the oven to 375 degrees F.
3. In another bowl, combine the rhubarb with the sugar, the remaining ¼ cup flour, orange zest, and cinnamon. Transfer the rhubarb mixture to an ovenproof baking dish, and distribute the oat topping evenly over the rhubarb. Bake for 35 minutes, or until golden and bubbly.
4. Serve warm, with good-quality vanilla ice cream or Greek yoghurt.

Serves 4-6.

The recipe and image were copied directly from alicebakesacake