Title: Rhubarb-Apple Crunch
Categories: Dessert
Yield: 6 Servings

2	lb	Rhubarb
2	lg	Firm apples
3/4	c	Sugar
2	tb	Water
		TOPPING:
4	tb	Butter
3/4	c	Sugar
3/4	c	Flour
		Heavy cream

Chop the rhubarb into 1 1/2-inch pieces. Peel, core, and cut theapples into 1/4-inch slices. Mix together with the sugar and water and place in a baking dish. For the topping, rub the butter, sugar, and flour together with your fingertips until the mixture is crumbly. Sprinkle the topping over the rhubarb and apples. Bake in a preheated 375 F oven for 1 hour. Serve warm or cold with a pitcher of heavy cream.

[ The L. L. Bean Book of NEW New England Cookery ]

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