 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
To tell you the truth, I'm not sure how well my crumble keeps...we usually eat it all in a day! You can skip the apples and strawberries in the recipelike I do sometimesBut they do make this quick-and-easy dessert extra good. Although our address in Alberta, our farm's actually just inside the Saskatchewan border. We grow grain and raise cattle. Our children are 10 and 7. Ingredients:
3 cups sliced fresh or frozen rhubarb (1/2-inch pieces) |
1 cup diced peeled apples |
1/2 to 1 cup sliced strawberries |
1/3 cup sugar |
1/2 teaspoon ground cinnamon |
1/2 cup king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
4 tablespoons cold butter |
2/3 cup packed brown sugar |
2/3 cup quick-cooking oats |
vanilla ice cream, optional |
Directions:
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 brown sugar and oats. Sprinkle over rhubarb mixture.
3. Bake at 350° for 40-50 minutes or until lightly browned. Serve warm or cold with a scoop of ice cream if desired. Yield: 6-8 servings.
|
|