Rhubarb Crumble

When I was a little girl, my grandma would always pick rhubarb from her garden and make us strawberry rhubarb. Little did I know that I would fall deeply in love with this quaint little dish and how many memories it would bring back with one, single bite—14 years later.

With Spring slowly emerging and warm weather near by, strawberry rhubarb has been on my mind for a couple weeks now. But oh the possibilities! Rhubarb by itself? In tart form? And then I came upon this gem.  Uh huh. Rhubarb Crumble it is.

photo source: The Food Network

Ingredients:
Crumble:
1 cup flour
1/3 cup oats
3/4 cup sugar
Pinch of salt
6 tablespoons of melted butter
1/2 cup chopped hazelnuts

Rhubarb:
2 pounds chopped rhubarb
1/3 cup sugar
1/4 cup flour
1/2 teaspoon vanilla extract
1/2 teaspoon orange zest
1/4 teaspoon salt


Directions:

Combine 1 cup flour, 1/3 cup oats, 3/4 cup sugar and a pinch of salt in a bowl. Stir in 6 tablespoons melted butter and 1/2 cup chopped hazelnuts; squeeze into large crumbles and place in the freezer. Toss 2 pounds chopped rhubarb, 1/3 cup sugar, 1/4 cup flour, 1/2 teaspoon vanilla extract, 1/2 teaspoon orange zest and 1/4 teaspoon salt in a 8-by-8-inch glass or ceramic baking dish. Scatter the crumble on top and bake in a preheated 375 degrees F oven until golden and bubbly, 45 minutes. Let cool for 15 minutes; serve with whipped cream.

Feel free to swap in almonds instead of hazelnuts or use a different fruit. Bon appetit!