Rhubarb Crumble
- 1 cup flour
- 6 tablespoons unsalted butter
- 1/2 cup plus 1 tablespoon sugar
- 1 pound rhubarb, cut into 3/4-inch pieces
- 10 cardamom pods
- Creme fraiche or whipped cream
- Preheat the oven to 425 degrees.
- In a food processor, combine the flour and butter with a tablespoon of sugar.
- Process until the mixture is like bread crumbs and is just beginning to clump.
- Put it in a bowl.
- Butter a large baking dish and add the rhubarb.
- Sprinkle it with the remaining sugar, reserving a tablespoonful.
- Peel the cardamom pods, and sprinkle the seeds over the rhubarb.
- Spread the crumble topping evenly over the rhubarb, and sprinkle with the remaining tablespoon of sugar.
- Bake 25 to 30 minutes, or until the topping is golden and the juices are bubbling.
- Serve warm or at room temperature, with creme fraiche or whipped cream passed separately.
flour, unsalted butter, sugar, rhubarb, pods
Taken from cooking.nytimes.com/recipes/7791 (may not work)