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

1. Preheat the oven to 425 degrees.
2. In a food processor, combine the flour and butter with a tablespoon of sugar.
3. Process until the mixture is like bread crumbs and is just beginning to clump.
4. Put it in a bowl.
5. Butter a large baking dish and add the rhubarb.
6. Sprinkle it with the remaining sugar, reserving a tablespoonful.
7. Peel the cardamom pods, and sprinkle the seeds over the rhubarb.
8. Spread the crumble topping evenly over the rhubarb, and sprinkle with the remaining tablespoon of sugar.
9. Bake 25 to 30 minutes, or until the topping is golden and the juices are bubbling.
10. 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)