Rhubarb Crumble

Easy and delicious and so wonderful in spring!

Serves 6-8 VEG EF

Ingredients

Filling:

About 2 pounds rhubarb stalks, peeled and cut into 1-inch cubes (6½ cups/783 grams)
1 ¼ cups/251 grams granulated sugar
3 tablespoons all-purpose flour

Topping:

1 cup/128 grams all-purpose flour
¼ cup/52 grams granulated or brown sugar
¼ teaspoon baking powder
Pinch of salt
Pinch of ground ginger
Pinch of cinnamon
½ cup/113 grams cold unsalted butter, cut into very small pieces or grated on the big holes of a box grater
½ cup finely chopped toasted pecans

Prepare the filling: Toss the rhubarb cubes with sugar and flour. Set aside and let macerate while you make the topping, about 20 minutes.
Make the topping: Put flour, sugar, baking powder, salt, ginger and cinnamon in a bowl, and stir together. Add butter and work into flour with fingers or a fork, as if making pie dough. The mixture will be loose and crumbly. Stir in the pecans, if using.
Heat oven to 375 degrees. Transfer sugared rhubarb to a 2-3 quart baking dish, about 3 inches deep. Sprinkle topping loosely over fruit to a depth of about 1 inch.
Place dish on a baking sheet and bake for about 1 hour, until topping is golden and filling is visibly bubbling at the edges. Cool slightly before serving.

I replaced the pistachios in the original recipe with my favorite, toasted pecans.
Originally the recipe calls for baking this in a 9” pie plate but I found mine too small and there was a lot of spillover. Next time I’ll try one of my 2-3 quart baking dishes.