Rhubarb Crumble

PersonalPoints™ per serving

Total Time: 1 hr 20 min

Prep: 20 min

Cook: 30 min

Serves: 12

Moderate

This is an impressive-looking dessert that you can proudly serve to a crowd. The addition of grated apple to the rhubarb filling allows us to cut back on added sugar. It’s a great technique for sweetening other fruit fillings as well when you're making pies or other types of crumbles. You can also add some ground ginger and/or freshly grated nutmeg to the topping for a little spice. The savory topping comes together quickly thanks to the food processor or blender, and features all-purpose flour, old-fashioned oats, walnuts or pecans, brown sugar, and melted butter, which nicely complements the apples and rhubarb.

Ingredients

4 sprays of cooking spray
1 large fresh apple, Fuji, peeled, cored, grated
½ tsp fresh lemon juice, or to taste
24 oz Rhubarb, fresh or frozen, trimmed, cut into 1-in pieces
1 tsp lemon zest, or to taste
¼ tsp table salt, divided
3 tbsp uncooked tapioca, instant variety
7 tbsp sugar, granulated
¼ cup all-purpose flour
¼ cup uncooked old fashioned oats
¼ cup chopped walnuts, or pecans
⅓ cup packed light brown sugar
1½ tbsp unsalted butter, melted

Instructions

Preheat the oven to 350°F. Coat twelve 3-inch ramekins (small dish) with cooking spray.
In a large bowl, toss apple with lemon juice; add rhubarb, lemon zest, a pinch of salt, tapioca, and granulated sugar. Stir to combine; divide evenly among prepared ramekins.
Combine flour, oats, nuts, brown sugar, and remaining salt in a food processor, blender, or mini chopper; process into coarse crumbs. Pour crumbs into a small bowl; add butter and combine with your fingers until butter is fully incorporated. Drop clumps of flour mixture evenly over ramekins with your hands.
Bake until fruit starts to bubble and tops turn golden about 30 to 35 minutes. Let cool for 30 to 60 minutes before serving. Yields 1 ramekin per serving!