1 Cup flour
3/4 Cup oatmeal
1 Cup brown sugar, firmly packed
1/2 Cup melted butter
1 tsp cinnamon
4 Cups diced rhubarb
Mix all ingredients except rhubarb until crumbly. Press half mixture into a greased 9" pan. Spread rhubarb over base in pan.
Combine and cook until thick and clear:
1 Cup water
1 Cup sugar
2 Tbsp cornstarch
1 tsp vanilla
Pour over rhubarb and top with remaining crumb mixture. Add 1/2 Cup toasted pecans.
Bake at 350 for 1 hour.
Serve warm with ice cream.
I've never tried rhubarb. I'll have to see if I can find some at the fruit stand and make this recipe.
Oh, that sounds nummy. And it's one more thing to do with rhubarb.
Messymimi - rhubarb is very good - very tart and refreshing!
Leah - it is pretty good!
That looks delicious. I love rhubarb in any way, shape or form. Cooked, that is. Not raw. Although when we were kids we'd dip raw rhubarb in sugar and eat it. Now the mere thought makes my mouth pucker up....
Cheryl - we used to eat it that way, too, but I haven't for many years. Not sure if I still could.
I don't have any rhubarb here in my garden. When we move back to the PacNW, I'm going to grow a big patch of it! Home-canned rhubarb sauce is a winter pick-me-up.
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