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!! 

RHUBARB CRUMBLE

CRUMB TOPPING:

1 cup flour

3/4 cup rolled oats

1 cup brown sugar

1/2 cup butter

1 tsp. cinnamon

FRUIT MIXTURE:

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.