Great Rhubarb Recipes by Marynor Jordan & Marynor Jordan

Author:Marynor Jordan & Marynor Jordan
Language: eng
Format: epub
Publisher: Storey Publishing, LLC
Published: 2001-03-25T16:00:00+00:00

Rhubarb and Apple Crumble

A crumble is a British dessert akin to an American crisp. It derives its name from the crumbly texture of the topping.

1 pound rhubarb stalks, cut into 1-inch pieces

2 cooking apples (Braeburn and Mutsu Crispin are good choices), peeled, cored, and chopped

⅓ cup sugar

1 tablespoon grated lemon zest

1 tablespoon lemon juice

½ cup orange juice

2 tablespoons water

⅓ cup raisins

¾ cup dried coconut

½ cup flour

⅓ cup brown sugar

½ teaspoon ground cinnamon

4 tablespoons butter, cubed

⅓ cup slivered almonds

Ice cream or whipped topping

1. Preheat oven to 350°F.

2. In a saucepan, combine the rhubarb, apples, sugar, lemon zest, lemon juice, orange juice, and water. Bring the mixture to a boil. Reduce heat and simmer 10 minutes.

3. Add the raisins. Mix well and pour into a 2-quart baking dish.

4. Mix the coconut, flour, brown sugar, and cinnamon in a mediumsized bowl. Blend in the butter until the mixture is crumbly. Sprinkle the mixture over the rhubarb, then top with the slivered almonds.

5. Bake for 15 minutes, or until topping is golden brown.

6. Serve with ice cream or whipped topping.

SERVES 4 TO 5

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