Rhubarb - Apple Crumble

When your friend Jane gives you a lovely bunch of rhubarb fresh from the farm, it’s time to make a crisp or a crumble. Tender young stalks offer just enough tartness and a hint of pink bubbles up through the buttery, crunchy topping. The addition of apples allows you to adjust the sweetness to your liking. I choose this dessert over rhubarb pie simply because it’s easier to make and without a crust there are less carbs to worry about. Serve warm or cold and with or without ice cream or whipped cream.

2 pounds fresh rhubarb, cut into ½ inch pieces
2 large Granny Smith apples, cored and chopped, do not peel
1/3 cup granulated sugar
¼ cup all-purpose flour
1 teaspoon finely shredded lemon zest
1 teaspoon vanilla extract
¼ teaspoon salt
1 cup flour
½ cup rolled oats
½ to ¾ cup brown sugar, packed
6 tablespoons salted butter, melted

Preheat oven to 375°F. Lightly grease an 8x8-inch baking dish. 
Mix crumble ingredients until large crumbs form. Put in freezer while preparing remainder of the recipe. 
Place chopped rhubarb and apples in a large mixing bowl. Add sugar, flour, lemon zest, vanilla, and salt. Toss well. Place in prepared dish and sprinkle crumbles evenly over top. 
Bake for 35 - 40 minutes, until golden brown and bubbly.

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