This version of Rhubarb Crumble is very fast and easy. It can be prepared several hours ahead, refrigerated, then baked during dinner so that it is hot when served. Itís just as good served at room temperature too, so you can bake it in the morning and serve it at dinnertime. †I tested several recipes from my English cookbooks and also the internet, then I worked with them until I came up with the following recipe. If you must use other fruit, especially fruit that is sweeter, you will need to reduce the amount of sugar. I made a wonderful peach crumble and used only 3/4 cup brown sugar; it was fabulous.
I suspect that this rhubarb crumble will convert rhubarb haters into rhubarb lovers!
2 pounds rhubarb, cut into 1/2 inch pieces (7-8 cups)
2 cups brown sugar
1/4 cup cornstarch
2 tablespoons orange juice
2 teaspoons grated fresh ginger
1/2 cup butter, cut into pieces
1 cup flour
3/4 cup brown sugar
1/2 cup oats
2/3 cup whole almonds
1/2 teaspoon cinnamon
Spray an 11 x 7" shallow glass dish with non-stick spray. Combine the filling ingredients and place the mixture in the pan.
Place the topping ingredients in the food processor and process until the nuts are coarsely chopped and the mixture is crumbly. Pour over the rhubarb mixture. Bake at 400į 40-50 minutes, or until golden brown.
Serve with a scoop of vanilla ice cream or sweetened whipped cream.