Rhubarb and Apple Crumble

My cousin gave me some rhubarb from her garden recently, so I went searching for ways to use the rhubarb in a dessert. 

I added a bit more sugar because my rhubarb was super sour. It was also a little bit red until I cooked it. Then it turned green as you can see from the pictures. Very strange but it still tasted great! What kind of colour changing rhubarb did you give me, Jessica? Was it from your magic garden?

Rhubarb and Apple Crumble
Makes 6 servings

Ingredients
For the Filling

• 1 lb rhubarb, chopped
• 1 lb apples, peeled and chopped
• 1/3 cup granulated sugar
• 1 tablespoon butter
• 1 tablespoon vanilla extract
• 1 tablespoon cornstarch

For the Topping

• 1 cup all purpose flour
• 1 teaspoon baking powder
• 1/2 cup cold butter, diced
• 3 tablespoons granulated sugar
• 3 tablespoons brown sugar

Directions

1. Preheat the oven to 375F.
2. Place the rhubarb, apples, 1/4 cup sugar, melted butter, vanilla and cornstarch in a large bowl and toss to combine. Transfer to a baking dish and bake for 15 minutes.
3. In the meantime, prepare the topping.
4. Place the flour and baking powder in a bowl and cut in the cold butter until it gets crumbly. I just used my hands for this.
5. Stir in the sugars and sprinkle evenly over the fruit. Bake for 20 minutes or so, until it's bubbly and the topping is golden.
6. Let it cool a bit before serving, the filling is extremely hot when it comes out.