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Rhubarb Brown Sugar Crumble from Edible Vineyard

Last night, we enjoyed this wonderful spring dessert, fresh from the pages of Edible Vineyard.

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This recipe is by Karen Barker and was first published in Fine Cooking magazine.

Vanilla ice cream is a natural with this homey favorite.

1 Tbs. unsalted butter, softened at room temperature

FOR THE TOPPING
4 1/2 oz. (1 cup) all-purpose flour
1 cup lightly packed light brown sugar
1/2 cup old-fashioned oats
1/2 tsp. ground cinnamon
1/4 tsp. kosher salt
4 oz. (8 Tbs.) cold unsalted butter, cut into small pieces

FOR THE FILLING
7 cups 1/3-inch-thick sliced rhubarb (about 2 lbs.)
1 cup lightly packed brown sugar
1/4 cup cornstarch
1 Tbs. fresh lemon juice
2 tsp. finely grated lemon zest (from 1 medium lemon, using a rasp-style grater)
1/4 tsp. kosher salt

Position rach in the center of the oven, and heat the oven to 350ºF. Grease an 8×8-inch Pyrex baking dish with the softened butter.
MAKE THE TOPPING In a food processor, combine the flour, brown sugar, oats, cinnamon, and salt and pulse several times to combine. Add the cold butter and pulse until the mixture has the texture of coarse meal and clumps together when squeezed lightly, about 1 minutes.
MAKE THE FILLING Combine the rhubarb, brown sugar, cornstarch, lemon juice, lemon zest, and salt in a large bowl and stir with a spatula until evenly mixed. Transfer the mixture to the baking pan, and sprinkle the topping over the fruit; the pan will be very full, but the crumble will settle as it bakes.
Bake until the topping is lightly browned, the rhubarb is tender (probe in the center with a skewer to check), and the juices are bubbling thickly around the edges, 45 to 60 minutes. Transfer to a rack to cool to warm or room temperature to allow the juices to thicken, 1 hour.

Serves 6 to 8

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