A reward for getting to the end of all these vegetable dishes. Old-timey grandma desserts — the bettys, the crumbles, and the fools are always good as gold.
- 3 c chopped rhubarb (about 6-10 stalks depending on size, about ½ kg)
- 3 med apples
- 1 c brown sugar
- ½ t ground cinnamon
- 1/8 t ground cloves
- ¼ c fresh orange juice
- 2½ c fresh breadcrumbs
- 6 T melted butter
Preheat over to 350ºF.
Core and slice the apples into pieces the same size as the rhubarb. If not using right away, put in acidulated water (water with lemon juice) to prevent browning.
Mix the sugar and spices together. Reserve 2 T and mix the rest with both fruits, along with the orange juice. Toss gently.
Toss the remaining spice mixture with the bread crumbs and pour over melted butter. Mix with fingertips to combine. Spread half the crumbs on the bottom of a gratin or deep pie dish.
Fill with fruit and top with remaining crumbs. Bake, loosely covered, for about 20 minutes. Uncover and bake for another 25 minutes until the fruit is tender and the crust is browning.
Serve warm with fresh cream, yogurt or a really good vanilla ice cream.
Serves 4-6.