rhubarb

This past weekend I picked up some beautiful rhubarb at the farmer’s market and couldn’t wait to make this recipe from our family cookbook. I have made 'Rhubarb Crumble' a few times over the years and each Spring I can’t wait for the rhubarb to come in season so I can pull out this recipe.

I love rhubarb. I really do. :) Maybe it is because it is one of the first crops to show up in the garden and markets and it means summer is here. Maybe it is because of the fond memories I have from when I was a little girl sitting in my backyard munching on big stalks of rhubarb freshly stolen picked from the garden. Or maybe it is because it is in season for such a short time and then I have to wait another year for this sour, crunchy treat.

The recipe is from my Grandma’s sister and the original copy of the recipe reads, “To Sis Ginny, Love, Sister Ruth.”

(I doubled this recipe because I had quite a bit of rhubarb and I also threw in some strawberries and a little bit of cinnamon. Delicious!)

Rhubarb Crumble
Fruit mixture:
4 cups rhubarb, cut in 1 inch pieces
Grated rind of 1 orange
½ cup sugar
1 Tablespoon flour

Topping mixture:
1 ½ cups rolled oats
¼ cup brown sugar
Pinch of salt
1 Tablespoon melted butter
2 Tablespoons vegetable oil
½ teaspoon vanilla

Combine rhubarb, orange rind, sugar, and flour. Spoon mixture into a greased 8 inch square baking dish. In a separate bowl, combine topping ingredients and sprinkle over fruit mixture.
Bake at 375 degrees for 25-30 minutes or until topping is golden brown and fruit is bubbly. Serve warm or cold, plain or with vanilla ice cream.