|Perfect for a warm spring evening with family and friends|
This is my mom's recipe, originally scribbled at the back of one of her dessert cook books. Since her rhubarb wasn't up yet last weekend when I visited, we decided to use up last year's batch of frozen rhubarb. If you're using frozen rhubarb like we did, try and defrost it first, because it tends to produce a lot of water that needs to be drained off before baking.
I've doubled the recipe from my mom's original because there is just no use in making a single batch. In all my years of eating this dessert, I don't believe I've ever seen my mom make a single batch.
Bake at: 350°F
6 cups rhubarb
2 tbsp flour
1 cup sugar
2 tsp cinnamon
1/4 tsp salt
2 Tbsp water (omit if using frozen)
optional: 1 1/2 cup diced strawberries
3/4 cup margarine
3/4 cup flour
1 cup brown sugar, packed
1 cup oats
Preheat the oven to 350° F.
Mix first 6 (or 7) ingredients in a large bowl.
In another bowl cream margarine with sugar, then mix in flour and oats.
Lightly grease a 9"x13" glass pyrex dish.
Evenly distribute the rhubarb mixture in the glass dish.
Distribute crumble on top of the rhubarb equally. You can either pat it down a bit or leave the mixture loose.
Bake at 350°F for 40 minutes or until top is golden brown and the rhubarb is tender.
Serve at room temperature with vanilla ice cream, and enjoy!