Sunday, April 29, 2012
This turned out delicious but again it was a little too runny (too much juice) which isn't a bad thing because it is wonderful over vanilla ice cream. I have to work on getting the consistency a little thicker. Maybe use corn starch rather than flour? Well here is the recipe, it's good juicy or not.
preheat oven to 350 degrees
6-8 C fresh rhubarb cut into 1" pieces
1-11/4C sugar depending on how tart the rhubarb is.
Combine all the ingredients in a large bowl tossing well to combine. Pour mixture into a baking dish.
1/2 C flour
1//2C packed brown sugar
1/2-1 tsp cinnamon
Lightly work the ingredients with fingers or a pastry cutter to a crumbly consistency. Spread the crumbly mixture over the rhubarb.
Bake for 30-40 minutes or until the top is golden brown and the rhubarb is cooked through. Rhubarb should be soft but holding it's shape.
Serve warm or cold. Good with either sweetened whipped cream or ice cream.