Rhubarb crumble
6
Points®
Total time: 1 hr 20 min • Prep: 20 min • Cook: 30 min • Serves: 12 • Difficulty: Easy
This is an impressive-looking dessert that you can proudly serve to a crowd. The addition of grated apple to the rhubarb filling allows us to cut back on added sugar. It’s a great technique for sweetening other fruit fillings as well when you're making pies or other types of crumbles. You can also add some ground ginger and/or freshly grated nutmeg to the topping for a little spice. The savory topping comes together quickly thanks to the food processor or blender, and features all-purpose flour, old-fashioned oats, walnuts or pecans, brown sugar, and melted butter, which nicely complements the apples and rhubarb.
Ingredients
Cooking spray
4 spray(s)
Apple
1 large, Fuji, peeled, cored, grated
Fresh lemon juice
½ tsp, or to taste
Rhubarb
24 oz, fresh or frozen, trimmed, cut in 1-in pieces
Lemon zest
1 tsp, or to taste
Table salt
¼ tsp, divided
Uncooked tapioca
3 Tbsp, instant variety
Sugar
7 Tbsp, granulated
All-purpose flour
¼ cup(s)
Uncooked old fashioned rolled oats
¼ cup(s)
Chopped walnuts (unsalted, raw or dry roasted, no sugar added)
¼ cup(s), or pecans
Packed light brown sugar
⅓ cup(s)
Unsalted butter
1½ Tbsp, melted
Instructions
1
Preheat oven to 350°F. Coat twelve 3-inch ramekins with cooking spray.
2
In a large bowl, toss apple with lemon juice; add rhubarb, lemon zest, pinch salt, tapioca and granulated sugar. Stir to combine; divide evenly among prepared ramekins.
3
Combine flour, oats, nuts, brown sugar and remaining salt in a food processor, blender or mini chopper; process into coarse crumbs. Pour crumbs into a small bowl; add butter and combine with your fingers until butter is fully incorporated. Drop clumps of flour mixture evenly over ramekins with your hands.
4
Bake until fruit starts to bubble and tops turn golden, about 30 to 35 minutes. Let cool for 30 to 60 minutes before serving. Yields 1 ramekin per serving.
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