Rhubarb Crumble

Serve with a big scoop of vanilla ice cream!

Yield: 6 to 8 servings

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Ingredients

check flour 1-1/2 cups flour

check quick cooking oats 1-1/2 cups quick cooking oats

check packed brown sugar 1 cup packed brown sugar

check butter, melted 1/2 cup butter, melted

5 cups fresh rhubarb, cut into 1-inch pieces OR frozen rhubarb cut into 1-inch pieces

check granulated sugar 1 cup granulated sugar

check cornstarch 2 Tablespoons cornstarch

check water 1 cup water

check vanilla extract 1 teaspoon vanilla extract

Serving Suggestion:

check Vanilla ice cream, optional Vanilla ice cream, optional

Shopping List: Select Shopping List Adds all checked () ingredients to your Shopping List.

Directions:

In a small bowl, combine the flour, oats and brown sugar; stir in butter. Set aside half for topping. Press remaining crumb mixture into an ungreased 8-inch square baking dish. Arrange rhubarb over crust.

In a saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Stir in vanilla. Pour over the rhubarb. Sprinkle with reserved crumb mixture.

Bake at 350 degrees F. for 45 to 50 minutes or until topping is golden brown and rhubarb is tender.

Photo and food styling by Webstop

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