RHUBARB, OAT & PECAN CRUMBLE P. 30
I had declared myself done picking rhubarb for the season, but our plant appeared to be in great shape, and there were a few recipes from this book I wanted to make but hadn’t yet gotten to.
This is a decidedly simple and easy recipe which can be thrown together in minutes with pantry staples and a very few dirty dishes. I made a 1/3 recipe in a 1-quart gratin, and put a sheet-pan underneath “just in case”. It was not necessary. The crumble baked in 40 minutes.
Absolutely delicous, sweet-tart, and a keeper! If anything, I would increase the crumble topping by 50%.
This one done, I also held back just enough rhubarb to make a smallish version of the lemon buttermilk rhubarb bundt (P. 37) in the near future (looking at you, @nannybakes).
