Rhubarb Crumble

Filling:

• 2 lbs rhubarb, cut • into 1-inch pieces
• • 1 1/4 cups white sugar
• • 1/4 cup all purpose flour
• • 1 teaspoon vanilla extract
• • 1/4 teaspoon ground cardamom

Crumble Topping:

• • 1 cup all purpose flour
• • 1/2 teaspoon salt
• • 1 cup light brown sugar
• • 1/2 cup of butter (1 stick), cut into cubes

Preheat oven to 375°F. In a medium sized bowl, mix together the rhubarb, white sugar,
1/4 cup of flour, the vanilla extract, and the ground cardamom. Spoon into a 9 x 13-inch
baking dish.

In a food processor, pulse together 1 cup of flour, the salt, and the brown sugar. Add the
butter and pulse until the pieces of butter are pea-sized. (Alternatively, mix the dry
ingredients together and cut the butter in with two knives or a pastry cutter.) Spread topping
mixture over rhubarb mixture.

Place in oven and cook for 35-45 minutes, until the filling is bubbly and the topping is
lightly browned. Let cool for at least a half an hour before serving.

Serve with vanilla ice cream or whipped cream.