Before this crumble, I had never cooked with rhubarb, although I have ordered many a slice of strawberry-rhubarb pie. Rhubarb is in season on the island right now, so I ordered a couple of pounds and experimented.
Filling:
5 c rhubarb, diced
1 c cane sugar
1 c water
2 T cornstarch
2 T orange juice
1 t vanilla
Crust:
3/4 c flour
3/4 c oats
1/2 c brown sugar
1/4 c margarine, melted
1/4 t salt
1 t cinnamon
pinch of cloves
Preheat oven to 350F.
Arrange rhubarb in a 9" pie plate.
Combine cane sugar and cornstarch in a sauce pan, whisk in water and orange juice. Heat, stirring frequently, until mixture reaches a boil.
Remove from heat and add vanilla.
Pour sauce over rhubarb.
For the crust:
Mix margarine and brown sugar together, combine with remaining crust ingredients. The crust mixture should end up with an even, coarse texture (don't let any of those sneaky little sugar lumps stick around).
Spread crust evenly over rhubarb.
Bake for 50 minutes, or until rhubarb is soft.
