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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I found this recipe in a box of Quaker Oats about 20 years ago. It's quick, and easier to make than pie. It's versatile, too, because you can add strawberries in spring or apples in fall. I usually pop it into the oven shortly before we sit down to eat so it's still warm for dessert! Ingredients:
3/4 cup sugar |
3 tablespoons cornstarch |
3 cups sliced fresh rhubarb or frozen rhubarb, thawed |
2 cups sliced peeled apples or sliced strawberries |
1 cup quick-cooking or old-fashioned oats |
1/2 cup packed brown sugar |
1/2 cup butter, melted |
1/3 cup king arthur unbleached all-purpose flour |
1 teaspoon ground cinnamon |
vanilla ice cream, optional |
Directions:
1. In a large bowl, combine sugar and cornstarch. Add rhubarb and apples or strawberries; toss to coat. Spoon into an 8-in. square baking dish.
2. In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 350° for 45 minutes or until bubbly and fruit is tender. Serve warm with ice cream if desired. Yield: 8 servings.
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