We have LOTS of rhubarb right now. This easy recipe comes from farm-share member Tinky Weisblat's new book, Love, Laughter, and Rhubarb.
2 pounds rhubarb (6 cups) cut into one-inch pieces
1/4 cup sugar
1/2 teaspoon cinnamon
3/4 cup flour
1/4 cup (1/2 stick) salted butter
1/2 cup brown sugar
Preheat the oven to 400 degrees. Place the rhubarb in buttered Pyrex pie dish (a stainless or ceramic dish may be substituted, but don’t use aluminum as it will react with the rhubarb’s acidity).
Sprinkle on the sugar and cinnamon. Sift the flour into a bowl. Add the butter and cut it in with knives or a pastry blender (your hands will do in a pinch). Add the brown sugar and mix again until crumbly.
Sprinkle this mixture evenly over the rhubarb, pressing down lightly. Bake for 30 minutes or until golden brown and crisp. Serves 6 to 8. This crumble freezes well.