Ann uses rhubarb as the key ingredient in this simple and versatile dessert that is delicious warm from the pan or cold from the refrigerator for next day's breakfast.
- 2 lbs rhubarb, cut into 1 inch pieces (approx. 6 cups)
- 1 cup sugar
- ¼ cup flour
- 1 tsp vanilla extract
- 1 tsp fresh orange zest
- 1 ½ cups flour
- ¾ cup quick cook oats
- 1 ½ cups dark brown sugar
- 1 ½ sticks cold unsalted butter, cut into small pieces
- ½ tsp salt
Pre-heat oven to 375° F.
Combine cut rhubarb, white sugar, flour, vanilla and orange zest in large mixing bowl and set aside.
In a separate bowl, use fingers to combine flour, oats, brown sugar, butter and salt into a crumble consistency.
Pour rhubarb mixture into 9”x11” baking pan or pyrex baking dish and top evenly with the crumble mixture.
Bake approximately 30 minutes until the filling starts to bubble and the top is golden brown.
Serve warm or at room temperature with vanilla ice cream or fresh whipped cream.