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Irish Rhubarb Crumble
A luscious concoction, simple and homey, from The Abbey in Clonmel.
- 14 oz. unbleached white flour
- 14 oz. brown sugar
- 6 oz. butter, cut into bits
- 1 lb. rhubarb, cut into small pieces
- 2 1/2 Tbsp. lemon juice
- 1/2 tsp. grated lemon rind
- 1/2 cup sugar
- 1/2 tsp cinnamon
- pinch cloves
Combine flour and brown sugar in mixing bowl. Cut in butter until mixture resembles coarse crumbs.
Place rhubarb in bottom of 9" pie plate, sprinkle lemon juice and rind over top, along with sugar and spices. Pile the crumble mixture on top of fruit, pressing down so that fruit is covered. Bake in a 300 deg. F. oven for 20 minutes or until top is golden and filling begins to bubble around edges. May be served hot or cold with a dollop of cream.
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Suzanne Barrett's