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I have a confession...I have not always been a huge fan of rhubarb. It's not that I dislike it...it just seems like kind of a confusing vegetable...or fruit...or whatever the heck you are! Yes, technically rhubarb is a vegetable, but did you know it was legally declared a fruit by a New York court in 1947 because it was most commonly cooked as one in the United States? Interesting, huh?! A family friend recently gave us some from their garden and I was determined to come up with a recipe that I not only liked...but LOVED! I decided to mimic a favorite apple dessert that my Mom makes and substituted the apples for rhubarb, using much less since the rhubarb is so tart. I used my food processor instead of the traditional pastry cutter, which saved time without compromising any flavor. Let's just say a true conversion took place...rhubarb and me: new besties for life!

Ingredients

Crust

  • 1 c. flour
  • 2 tbsp. sugar
  • ¼ tsp. salt
  • 1 stick cold unsalted butter, cut into chunks

Filling

  • 2 c. rhubarb, finely chopped (small pieces, not too large)
  • ½ c. sugar
  • ½ tsp. ground cinnamon

Crumble

  • ½ c. flour
  • ½ c. sugar
  • ¼ tsp. salt
  • ½ stick cold unsalted butter, cut into chunks

Accompaniments

  • vanilla ice cream, for serving

Instructions

  • Preheat oven to 375°.
  • Add crust ingredients to food processor (dry ingredients first, give a couple of pulses, then add butter). Pulse until mixed through and crumbly. Pat into ungreased 7x11 pan.
  • Combine filling ingredients and spoon onto crust.
  • Add crumble ingredients to food processor (dry ingredients first, give a couple of pulses, then add butter). Pulse until mixed through and crumbly. Spoon on top of filling.
  • Bake until golden and bubbly, about 40-45 minutes. Let cool. Serve warm with vanilla ice cream.

Notes

  • If you would like apple crumble instead of rhubarb, substitute the 2 c. of rhubarb for 4. cups chopped & peeled granny smith apples.