Rhubarb Crumble

Springtime means that you must have rhubarb crumb in my family. Please don’t muddle it up with strawberries—you need the full impact of that tart deliciousness.

Butter a baking dish. Preheat oven to 350 degrees.

Cut up rhubarb (however much you want).

Mix with sugar, ½ to ¾ cup per pound of rhubarb (this is completely up to your discretion).

Now here’s the secret to great rhubarb: mix in orange zest and fresh ground nutmeg (once again, the amount depends on your taste).

Crumb topping (from Susan Branches’ Summer book):

½ cup butter, softened
¾ cup oatmeal
¾ cup flour
½ cup brown sugar
½ tsp. cinnamon

optional:
½ cup chopped walnuts
lemon zest

Mix together until clumpy and pour on top of rhubarb in baking dish. Cook for approximately one hour, until crumb topping is nicely browned.