Rhubarb & Orange Crumble

This recipe is from 1000 Classic Recipes for Every Cook.

Prep Time: 15 min

Cooking Time: 35 min

Serves: 6-8

FRUIT MIXTURE

3 or 4 stalk of Rhubarb

2 large cooking apples (I used Fuji)

Grated rind and juice of 1 orange

1/2 - 1 teaspoon ground cinnamon

1/2 cup light brown sugar

CRUMBLE

1 cup all-purpose flour

1/2 cup (1 stick) butter

1/2 cup light soft brown sugar

1/2 cup or more toasted chopped hazelnuts

• Cut the rhubarb into 1 inch lengths and place in a large saucepan.
• Peel, core, and slice the apples .
• Grate the orange and add the rind and the juice to the apples.
• Bring to a boil and then simmer for 2 to 3 mintes.
• Add the cinnamon and sugar (1/2 cup sugar) and transfer to a oven proof dish (I used pyrex)
• Put the flour in a bowl and add the butter cubes and mix until it resembes fine bread crumbs ( a food processor can be used)
• Stir in the sugar and the nuts.
• Spoon the crumble mixture evenly over the fruit and even the top and sprinkle some nuts.
• Cook in preheated oven at 400F for 30-40 minutes, until the topping is browned. Serve hot or cold.

I adjusted the ingredients according to my taste. I like lite deserts so I am using less flour than the original recipe calls for. I made this 3 times already. The second and third times, I added blueberries into the fruit mixture and they were great. I never had rhubarb before and I love it.