This dessert is a spring and early summer treat - but you could use frozen rhubarb and enjoy it all year long.<br /><br />Ingredients:<br />4-6 cups (1 - 1.5 L) Rhubarb cut into ½" pieces (Fresh or Frozen)<br />¾ cup (175 mL) sugar<br />¾ cup (175 mL) sugar (another)<br />¾ cup (175 mL) flour<br />1 Tbsp (15 mL) instant / minute tapioca (if using frozen rhubarb)<br /><br />Topping:<br />¾ cup (175 mL) flour<br />½ cup (125 mL) butter, cubed & frozen<br />1 Tbsp (15 mL) ground cinnamon<br />¾ cup (175 mL) quick oats<br />½ cup (125 mL) brown sugar<br /><br />Method:<br />Preheat oven to 375ºF (190ºC)<br />Cover rhubarb with 3/4 cup sugar and set aside 1 hour<br />Add another 3/4 cup sugar, flour and mix. If you use frozen rhubarb you could add some minute tapioca at this stage.<br /><br />In a food processor pulse together flour, frozen cubed butter, and ground cinnamon. Pour into a bowl and mix with oatmeal and brown sugar. Pour rhubarb into a buttered 8x8" baking dish. Cover rhubarb with the topping.<br />Bake for 45 to 60 minutes, or until top is crisp and rhubarb is tender.
