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Rhubarb Raspberry Crumble mmm


Ingredients

• 1 cup rolled oats

• 1/2 cup unbleached all-purpose flour
• 1/2 cup brown sugar

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon ground ginger
• 1/8 teaspoon sea salt

• 1/2 cup (1/4 lb.) cold butter, cut into chunks

• 12 ounces rhubarb (about 3 stalks)

• 3/4 cup granulated sugar

• 2 tablespoons cornstarch

• 4 cups raspberries, rinsed and drained


To Prepare:

• 1. In a  bowl, mix oats, flour, brown sugar, cinnamon, ginger, and salt. With your fingers rub and cut butter into oat mixture until coarse crumbs form. Cover and chill.

• 2. Rinse rhubarb & Cut red parts into 1/2-inch-thick slices; you need 2 cups. In a large bowl, combine granulated sugar, cornstarch, raspberries, and rhubarb and mix gently to coat. Pour into a shallow 2- to 3-quart baking dish and sprinkle evenly with topping.

• 3. Bake in a 350° regular or convection oven until topping is golden brown and fruit is bubbling, about 45 minutes. Serve warm or at room temperature.

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