SANDRA’S RHUBARB BANANA ORANGE CRUMBLE

The banana addition nicely sweetens 
this dessert, and is a great 
combination with the rhubarb...

Servings (6 to 8)
Prep: 10 Mins. |
Bake 50 Mins.

Posted by Sandra

INGREDIENTS

***Filling
3 cups sliced fresh rhubarb, cut into ½” pieces
1/2 cup packed brown sugar
1/4 cup orange juice
1 vanilla bean, split and seeds scraped (or 1 teaspoon vanilla extract)
1/4 cup flour
pinch of sea salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1 tablespoon cold unsalted butter, cut into small pieces
3 medium ripe bananas, peeled and sliced (wait until adding to crumble; see below)

***Crumble
3/4 cup quick cooking rolled oats, (not instant)
1/3 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup packed brown sugar
1/2 tsp ground cinnamon
1/3 cup cold unsalted butter, cut into small cubes
1/2 cup walnuts, finely chopped

METHOD

Preheat oven to 400 degrees. Spray a 8”x8”x2” square glass-baking dish, and set aside.

Toss together rhubarb, sugar, orange juice, vanilla been seeds, flour, sea salt, cinnamon, ginger, and nutmeg in a large bowl, and pour into prepared baking dish. Dot top with butter pieces, cover with foil, and bake at 400°F, stirring once midway through, until crisp-tender, about 25 minutes.

Meanwhile, combine oats, flour, granulated sugar, brown sugar, and cinnamon; with a pastry cutter (or two butter knives), cutting in butter until crumbly.

Remove rhubarb, and reduce oven temperature to 350 degrees. Slice bananas, and carefully arrange over top of hot rhubarb in baking dish. Sprinkle crumble topping over bananas, while pressing gently to form an even layer. Sprinkle with chopped walnuts, and bake, uncovered, at 350°F until bubbly and crumble is golden, about 25 minutes.

Cool completely to set.  Serve with French vanilla ice cream. – Enjoy!


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Tip:  This crumble is fantastic served over waffles, french toast, or pancakes as well ;)