This Rhubarb Crumble comes with a delightful little story to it. It starts with everybody’s fav friend Mark Zuckerberg and his little invention called Face Book. The other day I put out a post on FB asking if anyone had rhubarb to trade for granola. Several people responded enthusiastically, but I ended up getting a nice supply from my two friends Jelena and Sherry. It turns out that Jelena and Sherry were colleagues and friends many years ago and that they had lost touch over the years. And then, on my Face Book page, they rediscovered each other and the friendship was rekindled (I believe).
This Rhubarb Crumble goes beyond being just a tasty dessert. It is a dish of friendships, lost and found, and connections. It is a summery taste of community (though you can make it in winter if you are on the ball and get this summer’s crop into the freezer!). It is a bowl full of local deliciousness. It is a testimony to the plus side of social media.
Prep time: 15-20 minutes
Bake time: 30-45 minutes
Total time: 45-60 minutes
- 6 cups chopped rhubarb
- 1 1/2 cups brown sugar
- ¼ tsp ground ginger
- 2 cups of Singing Bowl Granola Maple-Pecan Duet
- 2 cups organic quick oats
- Dash of salt
- 1/4 cup melted butter (NOT margarine!)
- 1 tbsp Maple Syrup
Preheat oven to 325 degrees F.
Wash the rhubarb and chop it into chunks. Distribute the rhubarb evenly in a baking dish of your choice, depending on whether you prefer a deep or shallow filling. Add the brown sugar and ground ginger to the rhubarb and mix thoroughly.
In a separate bowl, mix the Maple-Pecan Duet granola with the organic quick oats, and a dash of salt. Add the melted butter and maple syrup, then mix until the dry ingredients are fully coated. Spread crumble mix generously over the rhubarb and place on a baking sheet (to catch drips!) in the oven. Bake at 325 degrees F for 45 minutes until the crumble is nicely browned and the rhubarb is soft.
This is delicious served while still warm with a scoop of vanilla yogurt or ice cream.