In case you aren’t familiar with my types of recipes, they are definitely not low-fat, low-anything. They are yummy, though. I promise.
Now that that’s out of the way…
A coworker kindly brought me in some rhubarb from her garden. Ryan and I have a thing for rhubarb. We (heart) it. But, since the leaves are poisonous to doggies (*alert*), we decided to avoid bringing it into our yard. Not worth the risk.
So, when she brought me in some rhubarb, I decided I must make it into something ASAP. And, I did. I based it on this recipe. However, when I started chopping up the rhubarb, I realized I had about 2 cups, instead of the 4 the recipe called for. So, I pulled out a few Red Delicious Apples from our fruit container and added 2 cups of this.
It was fabulous… delicious… awesome… I will never make it again without apples. They made it less tart and more yummy. Even if you aren’t a rhubarb person (GASP – HOW?), I think you will like this.
So, without further adieu…
Cook time: 45 minutes
- 1 cup light brown sugar, firmly packed
- 1 cup all-purpose flour
- 3/4 cup quick cooking rolled oats
- 1/2 cup melted butter
- 1 teaspoon cinnamon
- 2 cups sliced rhubarb
- 2 cups chopped Red Delicious apples
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 cup water
- 1 teaspoon vanilla
In a mixing bowl, combine brown sugar, flour, oats, butter and cinnamon; mix until crumbly. Press half the brown sugar and oats mixture into a buttered 8-inch square baking dish. Top with the sliced rhubarb and chopped apples.
In a saucepan, combine sugar, cornstarch, water and vanilla. Cook together until clear and gooey, then pour over rhubarb. Top rhubarb with remaining crumb mixture and bake at 350 degrees for 45 – 55 minutes. (It took me 45 minutes.)
Let cool. Unbutton your pants, you are going to need extra room.
I couldn’t even get a photo before Ryan and I ate a whole row. The rest is going to work today to thank my lovely coworker for thinking of me (with the hopes that she’ll think of me again). =)
Are you a rhubarb person?