Rhubarb Orange Crumble
Serves 4

Rhubarb Orange Crumble

Hint

I have always distinguished Crisps from Crumbles by the oatmeal in a Crisp, which makes the topping crisp and crunchy—logical. I have found however that the two terms are interchanged in many recipes. To me, this recipe is a Crumble because the topping is softer in texture than a crisp. Orange zest somehow balances the rhubarb and the almonds.

Ingredients

3 cups rhubarb, chopped
1 cup granulated sugar
1 tbs. instant Tapioca
1 tbs. minced orange zest
4 tbs. unsalted butter

For Topping

1 cup all-purpose flour
1 cup golden brown sugar
½ cup sliced almonds
5 tbs. butter
1 tsp. baking powder

Rhubarb Orange Crumble Before Cooking

Procedure

1. Preheat oven to 400º.  Put rhubarb, sugar, Tapioca and zest and butter in a mixing bowl. Let it stand for about 10 minutes to moisten the Tapioca and release starch.
2. Use 1 tbs. butter to grease an 8×8 ovenproof pan or individual pans.
3. Put rhubarb mixture into baking pan or dishes and dot with butter.
4. Put topping ingredients into food processor and pulse until it comes together slightly and butter is pea size. Remove the blade from the processor and pinch the dough enough so that it holds together. Sprinkle over rhubarb and pat it down softly.
5. Bake for 20 minutes or until the rhubarb bubbles and the Crumble is golden brown.
6. Serve warm with or without whipped cream*.

*Try adding 2 drops of almond extract,  two drops of vanilla extract and a little bit of sugar to 1/2 cup of whipping cream before whipping it.