It was the last farmers market of the year on Friday, so I was walking around talking to various vendors, and ended up getting a bundle of rhubarb from La Capilla Hop Farms because I didn’t make many desserts this summer, and wanted to end the season on a high note. This is more or less my standard crumble recipe, with a little added sugar to offset the rhubarb’s tartness.

Fruit Ingredients

• 1 pound bunch of rhubarb from the farmers market, cut into 1 cm or ½ inch long chunks. In this case, it was 7 big stalks, and made about 3 cups chopped.
• 2 small apples, cored, sliced and chopped into similarly sized chunks. You can peel them or leave the skin on, as you like.
• A dozen strawberries, chopped into chunks
• ¼-½ cup sugar, depending on how sweet you like your desserts

Fruit Directions

• Chop all the fruit into chunks about 1 cm or ½ inch in size.
• Put in 8 inch square glass pan, and sprinkle with sugar.

Crumble Ingredients

• 150g all-purpose flour
• 100g butter
• 85g sugar

Crumble Directions

• Cut butter into flour until it looks kinda like bread crumbs
• Sprinkle sugar over mixture and cut together until it looks uniform
• Sprinkle mixture over fruit in pan

Baking

• Bake for 35-40 minutes in a 400°︎ oven
• If the top doesn’t have a few brown spots, put it under the broiler for a minute or two. See the photo above for how I think a finished crumble should look.
• Let cool for at least 15 minutes before serving.

#recipe #rhubarb #apple

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