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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 9 |
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Meet the Cook: When my husband and I moved to our house in town, the rhubarb patch had to come along! This is a hit whether I serve it warm with ice cream or cold. We're the parents of three married sons and the grandparents of three. -Arlene Beitz, Cambridge, Ontario Ingredients:
4 cups chopped fresh or frozen rhubarb, thawed and drained |
1-1/4 cups king arthur unbleached all-purpose flour, divided |
1/4 cup sugar |
1/2 cup strawberry jam |
1-1/2 cups granola without raisins |
1/2 cup packed brown sugar |
1/2 cup chopped pecans |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
1/2 cup cold butter |
ice cream, optional |
Directions:
1. In a large bowl, combine the rhubarb, 1/4 cup flour and sugar; stir in jam and set aside. In another large bowl, combine the granola, brown sugar, pecans, cinnamon, ginger and remaining flour. Cut in butter until the mixture resembles coarse crumbs.
2. Press 2 cups of the granola mixture into a greased 8-in. square baking dish; spread rhubarb mixture over the crust. Sprinkle with remaining granola mixture. Bake at 375° for 30-40 minutes or until filling is bubbly and topping is golden brown. Serve warm with ice cream if desired. Yield: 9 servings.
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