Rhubarb and Raspberry Crumble

It was a rainy Friday night, and I was home watching yet another black and white movie. There was no more dark chocolate in the house, and I was restless without so much as a nibble of something sweet. I paused James Stewart and returned to the kitchen in my PJs. Lights went back on, small baking dish came out, and I collected whatever simple baking ingredients I could find, forgoing the measuring instruments altogether. This was a make-do, make-fast-because-I-want-it-now effort. Flour, oats, light brown sugar, a couple rhubarb stalks, and nearly one 14 oz. bag of frozen raspberries. I chopped the rhubarb stalks into 1/4 inch pieces and tossed them into a bowl with the raspberries. I poured about 1/4 cup of light brown sugar in, squeezed in a little lemon juice, and gave it a mix. I poured it into the baking dish and popped it in the oven at 375 degrees. Then I waited impatiently as it baked for 20 minutes. After all, James was waiting. I mixed 1/4 cup of light brown sugar, 1/2 cup of rolled oats, and less than a 1/4 cup flour and poured the mixture on top of the fruit. Back into the oven for another 35 minutes or so, or until the topping turns golden.

The result was tasty enough, both juicy and sweet from the fruits and brown sugar. All that was missing was the chocolate. But alas, back to Mr. Stewart..

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