Monday, July 15, 2013

Rhubarb Rocks!

This year I had such a large crop of
rhubarb. After cleaning and cutting
into pieces, I had 14 large freezer
bags filled with about 5 or more cups
of this wonderful food! 

I made a Rhubarb Crumble for my 
son and I to enjoy. This is such a great
recipe and everyone loves it! 
(Recipe at the bottom)

Crumb Topping 

 Press half of the crumb mixture into the bottom
of a 9 inch pan, top with rhubarb, make the
hot syrup of corn starch, sugar, water and vanilla.
Pour over rhubarb and top with the remaining
crumb mixture. Bake and serve hot, warm or
cold... yummy!! 

Fresh out of the oven.

Still bubbly hot!! 



1 cup flour
3/4 cup rolled oats
1 cup brown sugar
1/2 cup butter
1 tsp. cinnamon


4 cups rhubarb, cut into 1" pieces
1 cup water
1 cup sugar
1 tsp. vanilla
2 T. cornstarch

Mix together crumb topping. Press half
of crumb mixture into 9" pan. Cover with
rhubarb. Mix cornstarch, sugar, water and
vanilla in a saucepan over medium heat,
stirring until thick and clear. Pour the
mixture over rhubarb. Top with the remaining
crumb mixture. Bake at 350* F. for 1 hour. 

This is great served warm and topped with
vanilla ice cream... or without! Yum! 

Have a great day with many blessings.

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