A recipe from my friend Howard

So as some of you know, I'm a food photographer. Last spring I photographed some recipes for an article in Lifestyle Ontario Magazine with one of my favourite people to work with, Howard Dubrovsky. Howard is vegetarian and so coincidentally all of the recipes that he develops are pretty easy to adapt to a kosher kitchen. Check it out:

Apple Rhubarb Crumble

For Filling:
4 cups of apple, peeled and cut into 1- inch pieces (approx 3-4 apples)
1 1/2 cups rhubarb
3 tbsp flour
1/2 cup plus 2 tbsp sugar

Cut the rhubarb into 1-cm thick slices. Toss all the ingredients together.

For Crumble Topping:
6 tbsp butter (very cold)
1/2 cup sugar
1/3 cup maple syrup
1 cup all purpose flour
Pinch of salt

Break up the flour and butter using your fingertips until the butter is in pea-size pieces. Add the remaining ingredients and mix until the crumble takes on the texture of wet sand (add 1 tbsp of water if the dough is a little dry).

To Assemble: Place the apple mixture in a 9-inch round oven safe baking dish. Gently top the apples with the crumble mixture (do not pack the crumble too hard).

Bake at 400 degrees for 40 minutes.

TIPS:
• Crumble is not pie dough. It should not be an even dough Parts will look like wet sand and others will look more like dry sand.
• Firm apples, such as Granny Smith, work best with this dish.
• More or less sugar can be added to the filling depending on if a sweeter or more tart product is desired. • If the top of the crumble is browning too fast, cover with tin foil.

To me, the best part is that this one is SO EASY to make for pesach/passover. Just sub all of the flour 1:1 with matzo cake meal.