Howdy! How do you feel about rhubarb?
My Grandmother Millicent was really into rhubarb. I must admit I didn't understand the allure as a child. Honestly it seemed so… bitter and oddly crunchy. But as an adult (in years anyway) I have grown to appreciate rhubarb for the complexity in taste and texture that it adds to recipes. Like this Raspberry-Rhubarb Crumble.
Ingredients: 2 cups small chopped rhubarb pieces, 1 cup oatmeal, 1/2 cup sugar, 1/2 cup flour, 1/2 cup brown sugar, 1/2 cup melted butter, 1 pkg frozen raspberries, 1 tablespoon tapioca, 1/4 teaspoon salt, 1 teaspoon grated orange peel. Pre-made pie crust.
Mix tapioca and sugar. Put fruit in pie shell and add mixture. Top with combination of oats, flour, brown sugar, orange peel, salt and melted butter. Bake at 425 degrees for 35 minutes.
Top with sweet vanilla ice cream… mmm.