Oh, do I love rhubarb. As I was growing up, my mother used to have a rhubarb patch in our back yard. She’d never let me go cut any of it, though, since the leaves are poisonous. My mom and dad liked stewed rhubarb. Period. Although once in awhile my mother would make a rhubarb pie, perhaps for guests. I rarely make anything with rhubarb because my DH knows that rhubarb requires a lot of sugar to make it palatable. Therefore, he avoids it most of the time and I never make it because of that.
But when were visiting our friends Sue and Lynn, and I asked to help with dinner, she handed me the printout for this one afternoon and I made it according to her recipe. Dave said yes, he’d have some. He loved it. I loved it. Sue and Lynn loved it, of course.
This recipe is quite simple – it comes from cooks.com. One of dozens of such recipes, but this one’s a winner, I think.
You mix up a crumble of oatmeal, flour, sugar, and some melted butter, etc. and half of it goes in the bottom of a glass baking dish. Then the fresh chunked rhubarb goes in on top of it. That’s what you can see in the top photo at left with the cornstarch-based clear sauce that’s poured over the top. The remaining crumbs are sprinkled on top.
Into the oven it goes for about an hour. Or longer if the top doesn’t quite brown sufficiently. You do want it to be a golden brown when it comes out of the oven. The baked version is in the lower photo.
During the baking the sauce and the rhubarb marry and create a lovely loose fruit mixture and the crumbs on top add a delicious crunch.
Serve it with vanilla ice cream or pour over some half and half. Whichever suits you! Thanks, Sue, for a great recipe.
What I liked about it: the flavor, the texture of the topping. Not too sweet. Not too sour. Just right, as the saying goes. Also easy!
What I didn’t like: absolutely nothing.
Recipe By: From my friend, Susan L. (from cooks.com)
Serving Size: 7
1 cup flour
3/4 cup oatmeal
1 cup brown sugar
1 teaspoon ground cinnamon
1/2 cup butter — melted (1 cube)
1 cup water
4 cups rhubarb — in 1/2″ chunks
1 teaspoon vanilla
1 cup sugar
2 tablespoons cornstarch
1. In a bowl mix flour, oatmeal, brown sugar, cinnamon and melted butter. Place half of the mixture in the bottom of a 9×9 glass baking dish
2. Add raw rhubarb on top.
3. Combine in a pan the water, vanilla, sugar and cornstarch. Cook over low heat until the mixture thickens. Pour over rhubarb and top with remaining crumb mixture.
4. Bake at 350° for 50-60 minutes (or longer) until crust is brown. Serve with vanilla ice cream or half and half poured over it.
5. You may substitute 2 cups of strawberries for 2 cups of rhubarb – if so, use 1 more T. of cornstarch.
Per Serving: 429 Calories; 14g Fat (28.8% calories from fat); 4g Protein; 74g Carbohydrate; 3g Dietary Fiber; 35mg Cholesterol; 147mg Sodium.
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Three years ago: Peaches and Nectarines – everything you ever wanted to know about them
Four years ago: The BEST Bean Salad (a Paul Prudhomme recipe, very low calorie and VERY good)