Cook Time: 55 minutes
Total Time: 55 minutes
- 1 cup light brown sugar, firmly packed
- 1 cup all-purpose flour
- 3/4 cup quick cooking rolled oats
- 1/2 cup melted butter
- 1 teaspoon cinnamon
- 4 cups sliced rhubarb
- 1 cup granulated sugar
- 2 tablespoons cornstarch (look for organic corn starch at the People's Food Coop or natural food stores if you want to avoid GMO's)
- 1 cup water
- 1 teaspoon vanilla
In a saucepan combine 1 cup granulated sugar, cornstarch, and the 1 cup of water and vanilla. Cook together until clear, then pour over rhubarb.
Top rhubarb with remaining crumb mixture and bake at 350° for 45 to 55 minutes
Editor's Note: I reduced the sugar in this recipe by 1/4 to almost 1/2 and it was fine. I added a sliced ripe banana to the fruit and it was delicious. I also added 1/8 c. maple syrup to the sauce after reducing the sugar.
Original recipe from About.com-Southern Food