Rhubarb Raisin Crumble

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Title: Rhubarb Raisin Crumble
Categories: Pies, Bakery
Yield: 4 servings

1 1/2 l Rhubarb*
1/4 c Strawberry preserves**
1/4 c Raisins
1/2 ts Orange zest; organic+
1 c Granola++
Maple syrup to taste

Combine ingredients in a heatproof pan 13x8x2 inches. The combined
ingredients will seem dry; don't be concerned; the rhubarb will give up
considerable liquid as it cooks. Place pan in a cold oven, set
temperature
to 375 F, and bake uncovered for 15 minutes. Stir and continue baking
until
rhubarb is tender but still firm, about 10 to 15 minutes more. Add
maple
syrup to taste if more sweetness is desired. *trimmed and cut into
1-inch
slices **fruit-sweetened +finely minced or grated if possible
++preferably
maple walnut Source: Lorna Sass, Cooking From An Ecological Kitchen
(William Morrow) From: Dana Jacobi (Bytable Feast 8/12/92 column)

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