Rhubarb Crumble

Name: Rhubarb Crumble
Total time: 1 min
Ingredients: About 2 pounds rhubarb stalks, peeled and cut into 1-inch cubes (6½ cups/783 grams); 1 1/4 cups/251 grams granulated sugar; 3 tablespoons all-purpose flour; 1 cup/128 grams all-purpose flour; 1/4 cup/52 grams granulated or brown sugar; 1/4 teaspoon baking powder; Pinch of salt; Pinch of ground ginger; Pinch of cinnamon; 1/2 cup/113 grams cold unsalted butter, cut into very small pieces or grated on the big holes of a box grater; 1/2 cup finely chopped or ground pistachios (optional)

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Total: 1 hours, 30 minutes

Servings: 7

Author : David Tanis

pistachio rhubarb sugar

Instructions

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Step 1

Prepare the filling: Toss the rhubarb cubes with sugar and flour. Set aside and let macerate while you make the topping, about 20 minutes.

Step 2

Make the topping: Put flour, sugar, baking powder, salt, ginger and cinnamon in a bowl, and stir together. Add butter and work into flour with fingers or a fork, as if making pie dough. The mixture will be loose and crumbly. Stir in the pistachios, if using.

Step 3

Heat oven to 375 degrees. Transfer sugared rhubarb to a 9-inch baking dish, about 3 inches deep. Sprinkle topping loosely over fruit to a depth of about 1 inch.

Step 4

Place dish on a baking sheet and bake for about 1 hour, until topping is golden and filling is visibly bubbling at the edges. Cool slightly before serving.

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