How to Make Rhubarb Crumble

When summer rolls around, or when winter creeps back in, it seems only natural to start breaking out the pie pans to create mouth-watering desserts. For a pie-crust impaired person such as myself, I have found crumbled and crisped desserts to be just as tasty. My favorite so far is this excellent recipe for Rhubarb Crumble Pie. Join me in making this worthy rival of pies!

1. Step 1: Warm The Oven

   Preheat the oven to 350 degrees Fahrenheit. You'll want to do this before you start anything else so that the oven is warm when you are ready to bake the rhubarb crumble pie. This will maximize your efficiency and minimize your waiting time!

2. Step 2: Begin Mixing

   In a medium bowl, sift together the flour and salt. Stir in rolled oats and 1/2 cup of white sugar, and mix thoroughly.

3. Step 3: Shortening

   Cut melted shortening into the medium bowl with dry mixture, and stir until the mixture forms wet, crumbly dough. This is the crumble crust.

4. Step 4: Into The Pan

   Press half of the crumbly mixture into a 9-inch pie pan to form a bottom crust. Set aside the other half of the mixture for later. Add diced rhubarb to the crumbly crust in the pan.

5. Step 5: Finishing Touches

   Sprinkle half a cup of white sugar, cinnamon, and water over the rhubarb. Then, dot the rhubarb with one tablespoon of butter, and cover it with the remaining crumbly mixture.

6. Step 6: Into The Oven

   Bake for 40 minutes in the preheated oven, until rhubarb is tender. Once you see the juices start to bubble, remove the crumble from the oven and serve immediately.

7. To add more flavor or other variations, try adding strawberries, blueberries, or raspberries in addition to the rhubarb. Also, for a different taste to the crumble, use brown sugar instead of white sugar. A pinch of nutmeg often adds an additional kick.

8. There are so many possibilities with this recipe, so take a risk and try various ingredients to see what you like best. Enjoy your rhubarb crumble!