Rhubarb Crumble w/Brandy

By ngteller

Ingredients

• 10 fresh 12-in rhubarb stalks, cut into 1-in pieces
• 1 cup sugar, divided
• 4 tbsp brandy
• 1 vanilla pod
• 1/2 cup flour
• 4 tbsp butter
• 1 tsp cinnamon
• 1/2 cup rolled oats

Preparation

Step 1

Put rhubarb, 1/2 cup sugar and brandy in a large pot. Open vanilla pod and scrape out seeds; add pod and seeds to the pot. Bring to boil over medium heat, then turn down to simmer 6-8 minutes. Do not overcook.

Remove from heat when just soft to touch (it will continue to cook later). Taste rhubarb and add more sugar, if desired. Remove vanilla pod.

Rub butter into the flour with fingers until mixture resembles coarse breadcrumbs. Add 1/2 cup sugar, cinnamon and oats; mix lightly.

Put rhubarb into a square baking dish (or 6 small baking dishes). Sprinkle crumble on top.

Bake at 350F until topping is golden brown, 35-40 minutes.

Serve warm with ice cream of whipped cream.