RHUBARB CRUMBLE
Total time: 1 ½ hours
Makes: 6 to 8 servings
For the filling:
About 2 pounds rhubarb stalks, peeled and cut into 1-inch cubes (6½ cups)
1 ¼ cups granulated sugar 3 tablespoons all-purpose flour
For the topping:
1 cup all-purpose flour
¼ cup granulated or brown sugar
¼ teaspoon baking powder Pinch of salt
Pinch of ground ginger
Pinch of cinnamon
½ cup cold unsalted butter, cut into very small pieces or grated on the big holes of a box grater
½ cup finely chopped or ground pistachios (optional)
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.
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.
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.
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.