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