Chefshell posted 02-16-99
Rhubarb Crumble
1 1/2 lbs. rhubarb, stems removed, cut into 1 in. pieces (approximately 4 cups)
1/4 cup water
1 tsp. fresh lemon juice
1/2 cup sugar, plus 1/4 cup sugar
1 1/4 cups all purpose flour
1/2 cup butter or margarine
ice cream
1. In a 4 qt. saucepan, over medium heat, heat rhubarb, water, lemon juice and 1/2 cup sugar to boiling. Reduce
heat to low; let simmer 10 min. or until rhubarb is tender. Pour mixture into 8" X 8" baking dish. Preheat oven to 425 degrees.
2. In a medium bowl (with fork), stir flour and 1/4 cup sugar. With a pastry blender or 2 knives used scissor fashion, cut butter or margarine into flour mixture until mixture resembles coarse crumbs or pebbles.
3. Sprinkle flour mixture over rhubarb. Bake in oven 25 minutes or until crumbs are golden. Serve warm with ice
cream or with half & half.