Ingredients
SERVINGS: 6 Serving(s)
- 4 cups rhubarb, washed and cut in ½-inch pieces
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons fresh-squeezed lemon juice
- ½ cup light brown sugar
- ½ cup all-purpose flour
- ½ cup old-fashioned oats
- Pinch salt
- ¼ cup cold unsalted butter, cut into cubes
- 4 cups fresh mint ice cream*
Instructions
Preheat oven to 425°.
Combine rhubarb, sugar, vanilla and lemon juice in a large bowl. Set aside.
In a separate bowl, combine light brown sugar, flour, oats and salt. Cut in butter with a pastry cutter or fork (or fingers) until mixture is crumbly. Refrigerate 10–15 minutes.
Divide rhubarb in individual oven-safe ramekins, or arrange in a medium-sized baking dish. Loosely sprinkle the crumble over the top. Bake for 25–30 minutes, or until browned and slightly crispy. Cool for 10 minutes. Serve with a scoop fresh mint ice cream on top.
Recipe by Christopher Bender and David Crowell, Chef/Owners, Stoneacre Pantry, Newport
Related Stories & Recipes
Bringing the Harvest to the Table at Stoneacre Pantry
Digging Community and Digging Dirt Help Bring the Harvest to the Table on Lower Thames Street
It’s not uncommon to see Christopher Bender and David Crowell of Newport’s Stoneacre Pantry at local fa...