Rhubarb-Apple Crunch
Source: The L.L. Bean Book of NEW New England Cookery
Serves 6

2 pounds rhubarb
2 large firm apples
3/4 cup sugar
2 Tablespoons water

TOPPING:
4 Tablespoons butter
3/4 cup sugar
3/4 cup flour

Heavy cream

Chop the rhubarb into 1 1/2-inch pieces. Peel, core, and cut the apples into 1/4-inch slices. Mix together with the sugar and water and place in a baking dish.

For the topping, rub the butter, sugar, and flour together with your fingertips until the mixture is crumbly. Sprinkle the topping over the rhubarb and apples.

Bake in a preheated 375 F oven for 1 hour. Serve warm or cold with a pitcher of heavy cream.