Rhubarb reminds me so much of summertime desserts when I was a child. My Mom had a huge patch of rhubarb and she served it all the time, but mostly with strawberries. I couldn't wait to try this recipe from Sunset Magazine. We weren't disappointed! We like this with vanilla ice cream but it would also be good with sweetened whipped cream.
- 1 cup rolled oats
- 1⁄2 cup all-purpose flour
- 1⁄2 cup finely chopped walnuts
- 1⁄2 cup brown sugar
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground ginger
- 1⁄8 teaspoon salt
- 1⁄2 cup cold butter, cut into chunks
- 12 ounces rhubarb (about 3 stalks)
- 3⁄4 cup granulated sugar
- 2 tablespoons cornstarch
- 4 cups raspberries, rinsed and drained
- In a large bowl, mix oats, flour, walnuts, brown sugar, cinnamon, ginger and salt. With your fingers or a pastry blender, rub or cut butter into oat mixture until coarse crumbs form. Cover and chill.
- Rinse rhubarb; trim off and discard green parts of stalks. Cut red parts into 1/2-inch thick slices; you need about 2 cups of sliced rhubarb. In a large bowl, combine granulated sugar, cornstarch, raspberries and rhubarb and mix gently to coat. Pour into a shallow 2 to 3-qt. baking dish and sprinkle evenly with the topping.
- Bake in a 350° oven until topping is golden brown and fruit is bubbling, about 45 minutes. Serve warm or at room temperature with ice cream or whipped cream.