56 APRIL/MAY 2020 TASTEOFHOME.COM
Rhubarb
Crumble
Continued on page 58 E
Rhubarb Crumble
You can make this crumble using
all rhubarb, but the apples and
strawberries make it stand out.
—Linda Enslen, Schuler, AB
Prep: 20 min. • Bake: 40 min.
Makes: 8 servings
3 cups sliced fresh or frozen
rhubarb (¹₂-in. pieces)
1 cup diced peeled apples
¹₂ to 1 cup sliced strawberries
¹₃ cup sugar
¹₂ tsp. ground cinnamon
¹₂ cup all-purpose flour
1 tsp. baking powder
¹₄ tsp. salt
4 Tbsp. cold butter
²₃ cup packed brown sugar
²₃ cup quick-cooking oats
Vanilla ice cream, optional
- Combine rhubarb, apples and
strawberries; spoon into a greased
8-in. square baking dish. Combine
sugar and cinnamon; sprinkle
over rhubarb mixture. Set aside.
- In a bowl, combine flour, baking
powder and salt. Cut in butter until
mixture resembles coarse crumbs.
Stir in the brown sugar and oats.
Sprinkle over rhubarb mixture. - Bake at 350° until lightly browned,
40-50 minutes. Serve warm or cold,
with a scoop of ice cream if desired.
1 PIECE 227 cal., 6g fat (4g sat. fat),
15mg chol., 191mg sod., 41g carb.
(29g sugars, 2g fiber), 2g pro.
“To tell you the truth, I’m not
sure how well this crumble keeps—
we usually eat it all in a day!”
Linda Enslen