Rhubarb is at its best and most tender early in the spring, and that's the time to make delicate rhubarb tarts and cakes. By late summer the rhubarb crop is getting ready to give up the ghost, and what's left is usually fat, somewhat woody, and liable to be tough, unless it's treated right. Rhubarb crumble is the solution for a baker faced with one last basket of rhubarb and no room in the freezer.
- 2 lbs rhubarb, chopped into 1-inch pieces (about 8 cups)
- 1⁄4 cup granulated sugar
- 3 -4 cups granulated sugar (depending on whether you like your crumble very tart, suitable for serving with sweetened whipped cr)
- 1 cup granulated sugar
- 1⁄2 cup butter or 1⁄2 cup margarine
- 1 cup unbleached all-purpose flour
- 1 teaspoon ground cinnamon
- Combine chopped rhubarb and 1/4 cup sugar in a bowl and let sit at room temperature overnight, or for at least several hours.
- Drain off and discard any accumulated liquid.
- Mix in 3 to 4 cups additional sugar. Spoon rhubarb into an ungreased 9 x 13-inch pan.
- For the Topping:
- Mix sugar, flour and cinnamon in a large bowl.
- Cut in butter or margarine until mixture resembles coarse crumbs.
- Sprinkle on top of rhubarb in pan.
- Bake crumble in a preheated 400°F oven for 1 hour, or until fruit bubbles and topping is golden brown.
- Serve warm (about 30 minutes out of the oven), with whipped cream/ice cream, or plain.