Gateway IGA Recipes
https://gateway.iga.com/Recipes/Detail/4617/
Rhubarb Crumble
Serve with a big scoop of vanilla ice cream!
Yield: 6 to 8 servings
Ingredients
| 1-1/2 | cups | flour | |
|
|
|||
| 1-1/2 | cups | quick cooking oats | |
|
|
|||
| 1 | cup | packed brown sugar | |
|
|
|||
| 1/2 | cup | butter, melted | |
|
|
|||
| 5 | cups | fresh rhubarb, cut into 1-inch pieces OR frozen rhubarb cut into 1-inch pieces | |
|
|
|||
| 1 | cup | granulated sugar | |
|
|
|||
| 2 | Tablespoons | cornstarch | |
|
|
|||
| 1 | cup | water | |
|
|
|||
| 1 | teaspoon | vanilla extract | |
|
|
|||
| Serving Suggestion: | |||
| Vanilla ice cream, optional | |||
|
|
|||
Directions:
In a small bowl, combine the flour, oats and brown sugar; stir in butter. Set aside half for topping. Press remaining crumb mixture into an ungreased 8-inch square baking dish. Arrange rhubarb over crust.
In a saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Stir in vanilla. Pour over the rhubarb. Sprinkle with reserved crumb mixture.
Bake at 350 degrees F. for 45 to 50 minutes or until topping is golden brown and rhubarb is tender.
Photo and food styling by Webstop
Please note that some ingredients and brands may not be available in every store.
Gateway IGA Recipes
https://gateway.iga.com/Recipes/Detail/4617/
Be the first to comment on this recipe!
Add a Comment Login