Rhubarb Crumble

Serve with a big scoop of vanilla ice cream!

Yield: 6 to 8 servings

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Ingredients

Add flour to shopping list 1-1/2 cups flour

Add quick cooking oats to shopping list 1-1/2 cups quick cooking oats

Add packed brown sugar to shopping list 1 cup packed brown sugar

Add butter, melted to shopping list 1/2 cup butter, melted

Add fresh rhubarb, cut into 1-inch pieces OR frozen rhubarb cut into 1-inch pieces to shopping list 5 cups fresh rhubarb, cut into 1-inch pieces OR frozen rhubarb cut into 1-inch pieces

Add granulated sugar to shopping list 1 cup granulated sugar

Add cornstarch to shopping list 2 Tablespoons cornstarch

Add water to shopping list 1 cup water

Add vanilla extract to shopping list 1 teaspoon vanilla extract

Serving Suggestion:

Add Vanilla ice cream, optional to shopping list Vanilla ice cream, optional

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