Rhubarb crumble
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Slice fresh or frozen rhubarb, 1/2 inch pieces |
| 1 | cup | Cubed peeled apples |
| ½ | cup | To 1 c Sliced strawberries |
| ⅓ | cup | Sugar |
| ½ | teaspoon | Ground cinnamon |
| ½ | cup | All-purpose flour |
| 1 | teaspoon | Baking powder |
| ¼ | teaspoon | Salt |
| 4 | tablespoons | Butter or margarine |
| ⅔ | cup | Packed brown sugar |
| ⅔ | cup | Quick-cooking oats |
| Vanilla ice cream, optional | ||
Directions
Combine rhubarb, apples and strawberries; spoon into a greased 8 inch square baking dish. Combine sugar and cinnamon; sprinkle over rhubarb mixture. Set aside. In a bowl, combine flour, baking powder and salt.
Cut in butter until mixture resembles coarse crumbs. Stir in brown sugar and oats. Sprinkle over rhubarb mixture. Bake at 350 degrees for 40-50 minutes or until lightly browned. Serve warm or cold with a scoop of ice cream, if desired. Yield: 6-8 servings.
Posted from the Echo's Library 03/06/95 by Frank Skelly Submitted By FRANK SKELLY On 03-07-95