Katherine Hall Page, Agatha Award-winning mystery novelist


Many of Katherine's recipes are available in her cookbook, Have Faith in Your Kitchen,
plus some additional material.

Note: the selection will change periodically, so copy these down while you can!
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These are great recipes for early Spring and all Summer.

Rhubarb Crumble

What you need:

What you need:

  • 1/2 cup walnuts
  • 1 cup flour
  • 1/2 cup rolled oats
  • 1/3 cup packed light brown sugar
  • 1/2 teaspoon cinnamon
  • Pinch of salt
  • 1/2 cup unsalted butter at room temperature
  • 2 pounds of rhubarb
  • 3/4 to 1 cup white sugar
  • 3 tablespoons flour

Preheat the oven to 375° F. Toast the walnuts in a baking pan until lightly browned and aromatic. Let cool and coarsely chop.
Combine the flour, oats, brown sugar, cinnamon, salt and stir to mix. Working quickly with your hands or a pastry blender, add the butter until the mixture has a crumbly texture. Stir in the chopped walnuts and set aside.
Wash and trim the rhubarb and cut it into 1/2” slices (about 6 cups).
Put the rhubarb in a large bowl and add the sugar and flour. Toss until the rhubarb is well-coated. Spread the rhubarb evenly into a 12” baking dish. Sprinkle the topping over the fruit and bake until the rhubarb is tender and bubbling, approximately 45 minutes to an hour. Serve warm with ice cream or whipped cream, if desired.
Faith also makes this with strawberries, both fruits happily in season at the same time. You simply replace half or more of the rhubarb with halved berries.


Copyright Katherine Hall Page and Proximity Internet Productions, 2007-