rhubarb crumble

Here’s a recipe from Nancy Lampman, who is going to be starting to help me with some Farmers’ Market work! Contact Arthur at if you, too, would like a tour of Glacier Valley Farm!

I often judge a recipe on the effort to results ratio. This is a winner. I have made it twice; once for myself, and another time to give to Arthur and Michelle Keyes, of Glacier Valley Farm, when I went to their farm for a tour last Sunday!  This recipe would also be a great introduction to baking for the young chef in your family. I was inspired by a recipe from the Food Network Magazine.

1 cup flour (I used ½ cup regular and ½ cup whole wheat flour)
1/3 cup oats (I used rolled regular, but instant would work too)
½ cup sugar –or to taste
pinch of salt
6 tablespoons melted butter
½ cup chopped walnuts
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2 lbs chopped rhubarb
1/3 cup sugar
1/4 cup regular flour
2 teaspoons vanilla extract
orange zest from 1 orange
1/4 teaspoon salt

1. Preheat oven to 350 degrees F.
2. Combine in a freezer proof bowl the first 6 ingredients. Stir to fully incorporate the butter and place in the freezer to harden. About 30 minutes.
3. Toss the chopped rhubarb with remaining ingredients.
4. Place in a baking dish. I used an 8-inch square non-stick pan.
5. Scatter the crumble mixture on top.
6. Bake until gold and bubbly about 30 minutes.  Served as is or with ice cream or whipped cream.