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Tuesday, May 26, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
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Rhubarb Crumble
Contributed by: Holly Kozelsky
  • 11â�„2 cups flour
  • 11â�„2 cups dark brown sugar
  • 6 oz. butter, cut into small pieces
  • 1 lb. rhubarb, washed and cut into 1â�„2-inch cubes
  • 2 TBS lemon juice
  • 1â�„2 cup sugar
  • 1â�„2 tsp. cinnamon
Preheat oven to 300 degrees.
Put the flour and brown sugar in a mixing bowl. Add the butter and rub it in with your fingers until mixture resembles coarse breadcrumbs.
Put the rhubarb in a pie or souffle dish and sprinkle it with the lemon juice, sugar and cinnamon. Heap the crumble mixture on top, pressing it down gently so that it covers all the rhubarb. Bake until rhubarb is tender and bubbles up around the edges and crumble is brown (about 20 minutes, or 30 if rhubarb was frozen).
(This recipe was contributed as part of a "Cook of the Week" feature.)

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