Today I harvested my rhubarb for the first time and got to try out a new recipe!
3/4 c Quick Oats
1 c Brown Sugar
1 tsp Cinnamon
1-1/4 c Flour
2/3 c Melted Butter
4 c Diced Rhubarb
1 tsp Vanilla
1 c Sugar
2 tbsp Cornstarch
1 c Water
Preheat oven to 350.
Combine oats, brown sugar, cinnamon, flour in a bowl.
Add butter, mixing with a spatula until combined and slightly crumbly. Press half of crumb mixture into the bottom of a greased 7×11 pan or a 9 inch round pan.
Cover with diced rhubarb.
In a saucepan, combine sugar, cornstarch, water, and vanilla. Cook, stirring until thick and clear. Pour over rhubarb and top with remaining crumb mixture.
Bake 1 hour.
** Here are the couple of adjustments I made based on what I had available:
1: I only had enough rhubarb for 2-1/2 c
2: I used an 8×8 square pan
3: I topped the rhubarb with blobs of strawberry preserves before pouring on the sugar sauce