Rhubarb-Guava Crumble
It’s a rhubarb kind of time right now in Ann Arbor. I picked up some nice fresh stalks from the farmer’s market a few blocks away. Adding some guava candy from Trader Joe’s made it an extra-special chewy treat!
Crust:
1 c. flour
3/4 c. raw oatmeal or quick oats
3/4 c. brown sugar
1/2 c. melted shortening (butter)
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. baking powder (optional)
4-6 Guava paste rolls (available at Trader Joe’s and elsewhere)
Save the guava rolls for last.
Mix the dry ingredients together then add the melted butter. Knead until you get a crumbly dough.
Rhubarb Filling:
4 c. fresh rhubarb cut into smallish pieces
1/2-3/4 c. white sugar (depending on taste)
3/4 c. water
1 tbsp. cornstarch
Add the sugar and water to the cut rhubarb in a bowl and let sit (or not) while you prepare the crust. You can even add a bit of lemon juice for extra tartness. This will help draw the flavorful juices out. Add the cornstarch and mix thoroughly.
Spread the Rhubarb mixture into the bottom of a glass baking pan and cover evenly with the crumble crust. Crumble the guava rolls on top of the crust topping and bake at 375 F. for 30-45 minutes or until the crust is a deep golden brown.
Serves approximately 8-12 and yummy with vanilla ice cream.
