Rhubarb and Berry Crumble
1 lb 14 oz Rhubarb, cut into small cubes
1 ¼ cup Blueberries or Black Berries or Strawberries
1 teaspoon Orange Zest, grated
1 cup Granulated Sugar
1 cup Flour
1 cup Almonds, ground
1 tsp Ground Ginger
5 ½ oz of chilled butter
Preheat over to 350. Lightly grease a deep 6 cup casserole dish.
In a large saucepan, bring 6 cups of water to boil. Add cut rhubarb, and cook for 2 min, or until just tender. (Don’t overcook; no one likes really mushy rhubarb!) Drain well and combine with berries, zest and 1 /3 cup of the sugar. Place fruit in prepared dish.
For topping, combine the flour, almonds, ginger and remaining sugar. Rub the butter into the flour mixture with your fingertips until it resembles course breadcrumbs. Sprinkle the crumbs over the fruit, pressing lightly. Don’t press down too firmly; you want it to look course.
Place dish on baking tray (because it will bubble over). Bake for 25-30 minutes, or until the topping s golden and the fruit is bubbling. Let set for 5 minutes before service. Serve with Vanilla bean Cream or ice cream.
tip: I have also used diced apples.