Tuesday, November 12, 2013

Rhubarb Oat Crumble


This is what I want right now but I don't have time to make it.  I thought I would share- since giving sometimes means you receive (hint hint).

Rhubarb Oatmeal Crumble
o    1/2 cup chopped nuts
o    1 1/2 cups rolled oats
o    1 cup brown sugar, packed
o    1/4 teaspoon salt
o    1 1/2 cups gluten free flour (or regular)
o    1 cup coconut oil
o    1/4 teaspoon vanilla
o    3 cups chopped rhubarb
o    1 1/2 cups sugar
o    2 tablespoons cornstarch
o    1/4 cup water
o    1 teaspoon vanilla
1.     Crust: Combine all ingredients until crumbly.
2.     Pat half of mixture into 13x9" baking pan and bake for about 20 minutes before pouring filling on top.
3.     Filling: In saucepan combine rhubarb, sugar, cornstarch and water.
4.     Cook until clear.
5.     Blend in vanilla.
6.     Pour over baked crust.
7.     Sprinkle with remaining crumb mixture.
8.     Bake at 350° for 20 minutes.