Rhubarb Crumble

I feel like this would have turned out better if I hadn’t followed the instructions, but it was pretty good as it was.

Preheat your oven to 350°F and chop up 3 cups young rhubarb.  I like to make it into cubes.

Toss the rhubarb with 1 tablespoon flour, 1/2 cup granulated sugar, and 1 teaspoon cinnamon.

I also added in some frozen strawberries, chopped, so I didn’t add in the 1 tablespoon water the recipe called for.  I figured the ice from the strawberries was enough.

Chuck those in the bottom of a baking dish.

In a small bowl, cream together 6 tablespoons butter, 6 tablespoons flour, and 1/2 cup packed brown sugar.  Now, if I’d had my druthers, there would have been no creaming.  I would have simply cut them all together until crumbly, like I do with the apple crumble.  You know, so it’s crumbly.  But whatevs.

Then stir in 1/2 cup oats.  So now you have this nice buttery dough.  If you’d just cut it in you’d be able to sprinkle it over the whole thing.  But what’s done is done.

Smooth that dough over the top of the rhubarb.

Chuck the whole thing in the oven for 40 minutes, until the fruit is bubbling and the top is crispy.

Bubbling fruit …

… crispy top.

Allow to cool slightly before serving with ice cream.  SOOOOO GOOD.