Friday, July 6, 2012

Rhubarb-Brown Sugar Crumble

Recipe modified. Original recipe from Fine Cooking magazine.

There is a little bit of lemon in this crumble that brightens up the dish wonderfully. Eat it warm or cold, with whip cream or ice-cream, or all by itself!

What you'll need
1 tbsp Unsalted butter, softened at room temperature

3/4 cup All-purpose flour
1 cup Light brown sugar, lightly packed
1 cup Old-fashioned oats
1/2 tsp Cinnamon
1/4 tsp Kosher salt
1/2 cup Unsalted butter, cold and cut into small cubes

7 cups Rhubarb, sliced into 1/3-inch thick pieces
1 cup Light brown sugar, lightly packed
1/4 cup Cornstarch
1 tbsp Fresh lemon juice
2 tsp Lemon zest, finely grated
1/4 tsp Kosher salt

How to
1.  Position a rack in the center of the oven and heat the oven to 350°F. Grease an 8-inch square glass baking dish with the softened butter.

2.  For the topping, mix the flour, brown sugar, oats, cinnamon and salt in a large bowl. Add the cold butter and using your fingertips blend it into the flour mixture until the mixture has the texture of coarse meal and clumps together when squeezed lightly.

3.  For the filling, combine the rhubarb, brown sugar, cornstarch, lemon juice, lemon zest and salt in a large bowl and stir with a spatula until evenly mixed.

4.  Transfer the rhubarb mixture to the baking pan, and sprinkle the topping evenly over the fruit; the pan with be very full, but the crumble will settle as it bakes.

5.  Bake until the topping is lightly browned, the rhubarb is tender (probe in the centre with a skewer to check), and the juices are bubbling thickly around the edges, 45-60 minutes. Transfer to a rack to cool to room temperature and to allow the juices to thicken, at least 1 hour.

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