Nothing says spring is here like this Rhubarb Crumble.
I found the original recipe in the Company's Coming Lunches Cookbook.
It is super delicious,
especially when made with fresh rhubarb and strawberries.
1/2 cup butter or margarine
1-1/2 cups all-purpose flour
1-1/2 cups rolled oats
1 cup brown sugar, packed
4-1/2 cups rhubarb, cut in 1 inch lengths
1/2 cup strawberries, cut up
(I use strawberries that I have on hand so the final total
for the rhubarb and strawberries should be 5 cups)
1 cup water
1 cup granulated sugar
2 Tbsp. cornstarch
1 tsp. vanilla
Melt butter in medium saucepan.
Stir in flour, rolled oats and brown sugar.
Press half of this into ungreased 9x9-inch pan.
Arrange rhubarb and strawberries over top.
Stir water, sugar, cornstarch and vanilla together
in separate saucepan over medium heat
until it boils and thickens.
Pour over rhubarb.
Cover with remaining crumbs.
Bake in 350F oven about 45 minutes
or until cooked and browned.
Cuts into 9 pieces.
Leftovers may be frozen.
(if there are any)
~Finding the amazing in the simple~
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