2020-04-01 Taste of Home

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 (¹₂-in. pieces)

1 cup diced peeled apples

¹₂ to 1 cup sliced strawberries

¹₃ cup sugar

¹₂ tsp. ground cinnamon

¹₂ cup all-purpose flour

1 tsp. baking powder

¹₄ tsp. salt

4 Tbsp. cold butter

²₃ cup packed brown sugar

²₃ cup quick-cooking oats

Vanilla ice cream, optional

1. Combine rhubarb, apples and
   strawberries; spoon into a greased
   8-in. square baking dish. Combine

sugar and cinnamon; sprinkle

over rhubarb mixture. Set aside.

2. 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.


3. 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