Monday, July 02, 2007

Rhubarb Crumble

Rhubarb Crumble
from Southern Food

1 cup light brown sugar, firmly packed
1 cup all-purpose flour
3/4 cup quick cooking rolled oats
1/2 cup melted butter (I actually used Olivina)
1 teaspoon cinnamon
4 cups sliced rhubarb
1 cup granulated sugar (or Splenda)
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla

1. In mixing bowl, combine brown sugar, flour, oats, butter and cinnamon until it’s crumbly. Press half of the brown sugar and oats mixture into a buttered 8-inch square baking dish (reserve the other half). Top with the sliced rhubarb.

2. In a saucepan, combine 1 cup granulated sugar, cornstarch, and the 1 cup of water and vanilla. Cook together until clear, then pour over rhubarb.

3. Top rhubarb with remaining crumb mixture and bake at 350°/180°C for 45 to 55 minutes.

4. Let the crumble cool for 5 minutes or so before serving (no one likes a burnt tongue).
Serve as is or with some ice cream – vanilla’s my favorite.

Related links:


Jann said...

I was so delighted to see your recipe with rubarb`I love rubarb~my mom used to grow it in her garden. she would just cook it and add sugar and we ate it chilled, like a very thick soup. Now, this is a wonderful dessert~just need more of mom's rubarb!Cheers!

Invite the Party said...

Wow, this looks good. I love Rubarb!!! I will definately try this. If you get a chance check out some of my recipes on my blog