Preheat oven to 350º F. Wash, dry and trim
- 1⅓ pounds of rhubarb
Cut it into short pieces across the stem. It will make about 4 cups (one quart). If substituting other fruit, like pitted sour cherries, measure it by volume.
- 3 TBL sugar
- 3 TBL flour
Let stand for 15 minutes, while you mix the crumble topping.
In another bowl, combine
- ⅔ cup flour
- ⅓ cup oats
- ⅓ cup sugar
- ⅓ cup chopped walnuts or pecans
- ⅛ tsp salt
When it is mixed thoroughly, add
- 5 TBL butter, melted
mix together with your fingers. It should stick together.
Butter a 1½ quart ovenproof dish. Dump the rhubarb mixture in. Dot with
- 1 TBL butter
Place the topping over the rhubarb. You want to press it down so it holds together a bit. Bake in oven until bubbly and top is browned, about 35 to 45 minutes. Sometimes I put it under the broiler to finish the browning, but if you do that, keep an eye on it!
Delicious served in bowls with vanilla ice cream.