I love rhubarb -- anything sour, really. It is delicious. I saw some great looking rhubarb at the store the other day and could not resist. It was smooth, bright pink, fresh and tender. I made up this easy recipe as I went, and it turned out delicious!
Rhubarb Crumble
1 lb. fresh rhubarb, chopped into 1 inch pieces
1/2 c. sugar
Crumble topping:
3/4 c. oats
3/4 c. flour
1/2 c. brown sugar
1/2 tsp. cinnamon
1/4 tsp. salt
4 tbsp. shortening of choice -- I used butter, but could have easily just used oil or anything else
Assembly is pretty easy. Spray 9"x9" casserole (or whatever pan you have) with non-stick spray. Put rhubarb into casserole, dump sugar on top, and toss. In separate bowl, mix together ingredients for crumble. If using butter, crumble it in as you would for biscuits, but if using oil, just mix. This crumble recipe makes a little extra topping (can be used for variety of other things another time). Distribute crumble over top of rhubarb and bake at 350 degrees F for 25-30 minutes. Eat.
I suppose you could have this with vanilla ice cream, yogurt, or milk, but the smell of it's deliciousness kept me from doing any of these things. I just ate. Enjoy!
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Also, my lover boy decided to stop by after his business trip, just for one night, but it was great. Everything is back to normal, and I am looking forward to visiting over Easter weekend, hanging out with him, and seeing old friends.
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