The bold blend of Spring rhubarb with Autumn apples will delight any pallet. Incorporate maple syrup to bring in winter tones. Apples are necessary for texture and also balance rhubarb tartness. Best to use cooking apples (New England varieties include Cortland, McIntosh, Northern Spy, Empire. Local orchards will offer a wider variety).

1½ pounds of apples, peeled and cored	1¼ cups sugar *
2 pounds rhubarb, 1 inch pieces	¼ cup flour
	1 teaspoon ground cinnamon
	Pinch ground cloves

* may substitue 3/4 cup maple syrup for sugar

Preheat oven to 375°F. Make crumble (recipe below) and set aside. Dice the apples and toss with rhubarb, sugar (or maple syrup), flour, cinnamon and cloves in a bowl. Put fruit mixture in a 2-quart baking dish and cover with crumble topping. Place cookie sheet under baking dish to catch drips. Bake until the top is brown and juices from fruit are bubbling over, about 1 hour.

Crumble Topping

6 tablespoons butter, cut into chunks	¼ teaspoon salt
¾ cup brown sugar	½ teaspoon nutmeg
2/3 cup flour	1 teaspoon ground cinnamon
½ cup rolled oats	¼ cup nuts (optional)

Mix butter with sugar, flour, oats, salt, nutmeg, cinnamon, (nuts), to fully coat all pieces until the ingredients form a coarse, crumbly mixture.