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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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A friend of mine gave me a couple of recipes to try because I had quite a bit of rhubarb this year. So I created this recipe from the recipes she had given me. Deli-sh! Also in the recipe it calls for Strawberry Jam, I used my own freezer Jam I made earlier this year. Ingredients:
1/4 cup sugar |
1/4 cup flour |
3 cups sliced fresh red rhubarb or 3 cups frozen rhubarb, thawed |
2 cups sliced peeled tart apples |
1/2 cup strawberry jam |
1 cup quick-cooking oats |
1/2 cup packed brown sugar |
1/2 cup cold butter |
1/3 cup flour |
1 teaspoon cinnamon |
1/2 cup chopped pecans (optional) |
vanilla ice cream |
Directions:
1. In a large bowl, combine rhubarb, apples, sugar and flour; stir in jam and set aside.
2. In a small bowl, combine the oats, brown sugar, butter, flour, pecans and cinnamon until the mixture resembles coarse crumbs.
3. Spoon fruit into an 8-in. square cake pan that has been slightly sprayed with Pam. Sprinkle the oat mixture over fruit.
4. Bake at 350°F for 45 minutes or until bubbly and fruit is tender.
5. Serve warm with ice cream.
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