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  • Find a Market
  • Cook & Eat
    • What’s In Season?
    • Recipes
    • Learn
    • Meet Growers
    • CSA Listings
    • Albuquerque Journal
    • Shopping Tips
  • Farm & Ranch
    • Join the NMFMA
    • Food Safety Training
    • Funding Opportunities
    • Permits & Regulations
    • Find Land
    • Selling Your Food
    • Marketing Tips
    • Community Kitchens
    • Food Sampling
  • Food Assistance
    • Double Up Food Bucks (DUFB)
    • Supplemental Nutrition Assistance Program (SNAP)
    • Women, Infant, Children Farmers’ Market Nutrition Program (WIC/Senior FMNP)
    • FreshRx (Produce Prescription Program)
  • Connect
    • Newsletter
    • Donate
    • Get Texts
    • Find A Market
  • About NMFMA
    • Contact
    • Our Work
    • Grant Recipients
    • Board & Staff
    • Partners
    • In the Press
    • Bylaws
    • Employment

Rhubarb-Apple Crumble

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1

If you want a brown topping, replace the shortening with butter.

Ingredients:
For crumble mixture:
1 cup all-purpose flour
¾ cup oats
1 cup brown sugar
½ cup melted shortening
1 teaspoon cinnamon
For fruit sauce:
1 cup sugar
1 cup hot water
2 tablespoon cornstarch
1 teaspoon vanilla
1 tablespoon cinnamon
4 cups diced rhubarb (or apple)

Mix crumble ingredients until crumbly. Set aside. Put fruit ingredients in pot and cook until thick. Put half of crumb mixture into 9 x 9 inch pan. Pour in fruit sauce and sprinkle the remaining crumb mixture over the top. Bake at 350 degrees for 45 minutes. Let cool. Serve alone or with ice cream.

— Recipe adapted from cooks.com 

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