A great summer dessert–hot or cold. Wonderful crust for rhubarb. Birch Hill Inn, Manchester, Vermont
Yield:
Serves 8Ingredients
1 cup flour
3/4 cup uncooked rolled oats
1 cup brown sugar
1/2 cup butter or margarine, melted
1 teaspoon cinnamon
4 cups diced rhubarb
1 cup granulated sugar
2 tablespoons cornstarch (or minute tapioca)
1 cup water
1 teaspoon vanilla
Instructions
Mix together flour, oats, brown sugar, butter, and cinnamon until crumbly. Press half of crumbs into 9-inch-square or 11×7-inch pan. Cover with rhubarb. In a saucepan combine granulated sugar, cornstarch, water, and vanilla and cook, stirring, until thick and clear–about 10 minutes. Pour over rhubarb, top with remaining crumbs, and bake at 350 degrees F for 1 hour. Cut in squares and serve with whipped cream or ice cream.
