Rhubarb Crumble
Serves 6-8
Ingredients
Filling:
- About 2 lbs rhubarb stalks, peeled and cut into 1-inch cubes (6½ cups/783 grams)
- 1¼ cups (251 grams) granulated sugar
- 3 tbsp all-purpose flour
Topping
- 1 cup (128 g) all-purpose flour
- ¼ cup (52 g) granulated or brown sugar
- ¼ tsp baking powder
- Pinch of salt
- Pinch of ground ginger
- Pinch of cinnamon
- ½ cup (113 g) cold unsalted butter, cut small or grated on the big holes of a box grater
- ½ cup finely chopped or ground pistachios (technically optional, but should not be!)
Instructions
Prepare the filling: Toss the rhubarb cubes with sugar and flour. Set aside and let macerate while you make the topping, about 20 minutes.
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.
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.
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.
from: https://cooking.nytimes.com/recipes/1023092-rhubarb-crumble