Marion Kane: Food Sleuth®

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Rhubarb Crumble

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Rhubarb Crumble

¾ cup all-purpose flour
¾ cup old-fashioned rolled oats
¾ cup packed brown sugar
¾ cup cold butter, cubed
About ¼ cup granulated or brown sugar
5 to 6 stalks rhubarb (about 4 cups), chopped

Preheat oven to 350F.

In large bowl, combine flour, oats and brown sugar. Add butter. Cut into mixture using wire hand pastry blender or two knives, until it resembles very coarse crumbs. Using fingers, mix until it forms a ball.

Place rhubarb in even layer in approximately 4-quart ovenproof pie or baking dish; sprinkle with sugar. Arrange crumble topping over it, closing any gaps.

Bake in oven about 1 hour or until bubbly and topping is a rich caramel brown.

Serve warm with vanilla or other favourite ice cream.

Makes 6 to 8 servings.

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Marion Kane, Food Sleuth®

Marion Kane, Food Sleuth®

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Marion Kane, Food Sleuth®

Marion Kane has been a leader in the world of food journalism for a few decades. She is an intrepid populist whose work combines social commentary with a consuming passion for all things culinary. For 18 years, she was food editor/columnist for Canada's largest newspaper: the Toronto Star. She lives in Toronto's colourful Kensington Market and is currently a free-wheeling freelance food sleuth®, podcaster, writer and cook.

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