I remember going to visit my Grandmother when I was growing up and the front yard had rhubard bushes on the side of the house. My sister and I would break off long leaf stems of rhubarb and dip the ends in little bowls of sugar and giggle becasue it was so sour ! Those days, the rhubard was free, just today I paid $7.99 for a pound of rhubarb but worth every penny to bring back some memories of visits to "mom's " house.
Ingredients
4 cups of diced rhubard1/2 cups sugar, mix in 1 TB of flour with the sugar (as thickener)
2 Tb fresh lemon juice (or bottles is fine)
* I put little dots of cold butter over top of rhubard ( everything is better with better)
Toss the diced rhubard with sugar, flour and lemon juice. Spread out on a baking dish - I used a smaller on so the rhubard would almost come to the top of the dish.
Crumble :
1/2 cup rolled oats
1/2 brown sugar
1 tsp cinnamon
1/2 cup sliced almonds
1 stick butter, melted
Mix all the ingredients together until mixture is blended well with the butter.
Sprinkle the crumble mixture over top of the rhubard
Bake at 350 oven for 30-40 minutes until the crumble mixture is golden and the rhubard juice starts bubbling through the top of the crumble.
Serve with a good dollop of vanilla ice cream.
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