I was out weeding today and noticed that the Rhubarb plants were finally doing enough to pick. The cold spring we had slowed everything down – but no complaints here! I picked up a bunch, tossed the leaves and set out to chop up enough for dessert tonight.
4 cups rhubarb, cleaned and cut small
1 cup white sugar
1/4 cup + 1 Tbsp all-purpose flour
1/2 teaspoon cinnamon
1 Tbsp water
3/4 cup quick-cooking oatmeal
1/4 cup brown sugar
1/4 cup white sugar
1/4 cup melted butter
Mix the rhubarb portion in a large bowl. Place the mixture in a 8×8″ glass baking pan.
In a small bowl mix the crumble mixture, tossing the butter in with a fork. Spread on top of rhubarb mixture.
Bake at 350F for 45 minutes or until bubbling. Let cool then stash in the frig. It will thicken the colder it gets, though it is great hot with vanilla ice cream!