Monday, July 02, 2007
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: Food and Drink Easy Cooking recipes dessert rhubarb