Let me say right off the bat. I do not like strawberries with my rhubarb. Love strawberry shortcake, strawberry jam, and strawberry ice cream, but keep them out of my rhubarb pie and crisps!
- 3/4 cup sugar
- 3 tablespoons cornstarch
- 3 cups sliced fresh rhubarb
- 1 cup old-fashioned oats
- 1/2 cup packed brown sugar
- 1/2 cup butter, melted
- 1/3 cup all-purpose flour
- 1 teaspoon ground cinnamon
- Vanilla ice cream, optional
Directions
- In a large bowl, combine sugar and cornstarch. Add rhubarb, toss to coat. Spoon into an 8-in. square baking dish.
- In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 350° for 45 minutes or until bubbly and fruit is tender. Serve warm with ice cream if desired. Yield: 8 servings.
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