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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Rhubarb reminds me so much of summertime desserts when I was a child. My Mom had a huge patch of rhubarb and she served it all the time, but mostly with strawberries. I couldn't wait to try this recipe from Sunset Magazine. We weren't disappointed! We like this with vanilla ice cream but it would also be good with sweetened whipped cream. Ingredients:
1 cup rolled oats |
1/2 cup all-purpose flour |
1/2 cup finely chopped walnuts |
1/2 cup brown sugar |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
1/8 teaspoon salt |
1/2 cup cold butter, cut into chunks |
12 ounces rhubarb (about 3 stalks) |
3/4 cup granulated sugar |
2 tablespoons cornstarch |
4 cups raspberries, rinsed and drained |
Directions:
1. In a large bowl, mix oats, flour, walnuts, brown sugar, cinnamon, ginger and salt. With your fingers or a pastry blender, rub or cut butter into oat mixture until coarse crumbs form. Cover and chill.
2. Rinse rhubarb; trim off and discard green parts of stalks. Cut red parts into 1/2-inch thick slices; you need about 2 cups of sliced rhubarb. In a large bowl, combine granulated sugar, cornstarch, raspberries and rhubarb and mix gently to coat. Pour into a shallow 2 to 3-qt. baking dish and sprinkle evenly with the topping.
3. Bake in a 350° oven until topping is golden brown and fruit is bubbling, about 45 minutes. Serve warm or at room temperature with ice cream or whipped cream.
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