The Pioneer Woman Tasty Kitchen
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Rhubarb & Berry Crumble

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Level: Easy

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Description

Rhubarb, raspberry and blackberry crumble that’s perfect for the season.

Ingredients

  • 3 cups Rhubarb, Washed And Cut Into 1" Pieces
  • 1 cup Raspberries
  • 1 cup Blackberries
  • 2 Tablespoons Cornstarch
  • 1 whole Lime, Zested
  • 3 Tablespoons Lime Juice
  • 1 pinch Ground Ginger
  • 2 Tablespoons Icing Sugar
  • 1-¼ cup All-purpose Flour
  • 1 whole Stick Of Butter
  • ½ cups Oats
  • 1-¼ cup Brown Sugar
  • 1 teaspoon Ground Cardamom
  • 1 pinch Cinnamon
  • 1 pinch Salt

Preparation

1. Preheat oven to 350 degrees F.
2. Peel and wash the rhubarb and then cut it into one inch pieces. In a large mixing bowl, add in the rhubarb and berries along with the cornstarch. Add in the lime zest and juice, ground ginger and icing sugar. Mix everything together carefully so the delicate berries don’t break up. Divide the mixture into four buttered individual serving size ramekins.
3. In a separate bowl, rub the flour and butter together. Stir in the oats, brown sugar, cardamom, cinnamon and salt. Spoon the mixture on top of the fruit.
4. Place ramekins on a baking sheet and into the preheated oven on the middle rack and bake for about 25 minutes, or until the juices start to bubble and the topping browns.

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