by Mary Bailey
Easy and delicious, add some chopped strawberries if you have
| 3 c | chopped rhubarb (about 6-10 stalks depending on size, about ½ kg) |
| 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 350°F.
Mix the sugar and spices together. Reserve 2 T and mix the rest with fruit, along with the orange juice. Toss gently.
Toss the remaining spice mixture with the breadcrumbs 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.