Rhubarb Nutty Crumble

• 24 ounces fresh rhubarb, trimmed, cut into 1/2-inch pieces (about 5 cups)
• 6 ounces cortland apples, peeled cut into bite size chunks (2 apples)
• 8 ounces fresh strawberries, stemmed and cut in half
• 2/3 cup sugar
• 5 tablespoons all-purpose flour
• 2 tablespoons unsalted butter, melted
• 2 teaspoons orange zest
• 1 teaspoon ground cinnamon
• 2 tablespoons tawny port or 2 tablespoons fresh orange juice
• Nutty Crumble
• 2/3 cup packed golden brown sugar
• 1/3 cup walnuts or 1/3 cup pecans, chopped
• 1/4 cup all-purpose flour
• 2 tablespoons unsalted butter, melted

1. Preheat oven to 375u0b0F.
2. Mix fruit, sugar, flour, butter and port in large bowl to combine.
3. Divide mixture among eight 1-cup ramekins. Place ramekins on large baking sheet and bake fruit mixture 10 - 15 minutes.
4. Meanwhile, prepare crumble:
5. Mix golden brown sugar, chopped walnuts, flour and butter in medium bowl.
6. Crumble over hot rhubarb mixture, dividing equally.
7. Place back in the oven and bake until rhubarb mixture is tender and bubbling, and crumble is golden brown, approximately 20 minutes.
8. Serve warm with a scoop of your favourite vanilla ice cream.
9. At Manor Inn, they serve crumble with some fresh blackberries, strawberries and a drizzle of strawberry puree with cream.

fresh rhubarb, cortland apples, fresh strawberries, sugar, flour, unsalted butter, orange zest, ground cinnamon, tawny port, golden brown sugar, walnuts, flour, unsalted butter

Taken from www.food.com/recipe/rhubarb-nutty-crumble-167708 (may not work)