Rhubarb is a spring tonic here in Maine, the tart goodness kicking you into gear whether you make a simple sauce or an elaborate concotion.
This recipe falls somewhere closer to simple. Nothing looked quite right when I hunted around for recipes, so I mixed and matched and came up with this.
For some, it may be too tart. But I feel 1 1/2 cups of sugar ought to be enough to tame the tart and make it mouth-watering good.
4-5 cups rhubarb, sliced into 1-inch chunks
1/2 cup sugar for tart, 3/4 cup sugar for less tart
1 tablespoon lemon juice
scant 1/2 cup water
Combine the above in a saucepan and cook for about 5 minutes over medium heat until the sugar is dissolved and the rhubarb starts to soften.
Remove from heat and in a small bowl, combine about 2 teaspoons cornstarch and a tablespoon of water. Stir thoroughly to dissolve and then add to the rhubarb mixture. Mix thoroughly.
Pour into a small baking dish. I used an 8×8-inch glass one. Set aside.
Preheat oven to 375 degrees.
1 1/2 cups flour
1 cup quick rolled oats
1 cup brown sugar
1/2 tsp. cinnamon
2/3 cup softened butter
Combine the dry ingredients, then cut in the softened butter. Mixture should be crumbly.
Pour evenly over top of rhubarb mixture and bake for about 30 minutes until filling is bubbling and topping is golden.
Serve warm or cold, ice cream optional.
– Janine Pineo