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Sister Agatha's Rhubarb Crumble




Source of Recipe


from Great British Cooking: A Well Kept Secret, by Jane Garmey


List of Ingredients




1 1/2 cups flour
1 1/2 cups dark brown sugar
6 ounces (1 1/2 sticks) butter, cut into small pieces
1 pound rhubarb, washed and cut into 1-inch cubes
2 tablespoons lemon juice
1/2 cup sugar
1/2 teaspoon cinnamon

Recipe



Preheat the oven to 300°F.

Put the flour and brown sugar in a mixing bowl. Add the butter and rub it in with your fingers until the mixture resembles coarse breadcrumbs. Put the rhubarb in a pie or soufflé dish and sprinkle it with the lemon juice, sugar and cinnamon. Heap the crumble mixture on top, pressing it down gently, make sure that all the rhubarb is covered.

Bake in the oven for 20 minutes or until the crumble is golden and the rhubarb is beginning to bubble up around the edges. Serve hot or cold.

Cook's Note: This crumble is also delicious made with plums, apples, or apricots. If you substitute any of these fruits, use slightly less sugar and slightly more lemon juice.

Serves 6.