Total Time
55mins
Prep 15 mins
Cook 40 mins

A family favorite, just perfect served with vanill bean or strawberry ice cream. Hope you will enjoy this as much as we do. Grinding your own spices makes for a nicer, more mellow flavor.

Ingredients Nutrition

  • 5 cups rhubarb, chopped
  • 12 cup honey, liquid (wild flower or clover)
  • 1 tablespoon flour, all purpose
  • 1 teaspoon cinnamon, freshly ground
  • 1 teaspoon ginger, candied, shredded
  • 18 teaspoon clove, freshly ground (optional)
  • 1 12 cups rolled oats, large flake
  • 13 cup sugar, brown
  • 13 cup honey, liquid (wild flower or clover)
  • 12 teaspoon vanilla, extract, pure
  • 14 cup butter, unsalted, melted
  • 1 teaspoon cinnamon, freshly ground
  • 14 teaspoon nutmeg, freshly ground
  • 12 teaspoon salt

Directions

  1. Mix together rhubarb, honey, flour and cinnamon, ginger and cloves, until well combined.
  2. Pour into a greased 2L baking dish.
  3. Next stir together oates, sugar, honey, vanilla, butter, cinnamon, nutmeg and salt.
  4. Sprinkle the topping over the rhubarb and bake in 375 F oven for 40 - 45 minutes.
  5. Serve warm with your choice of ice cream.
Most Helpful

5 5

This came out scrumptious even with my diabetic changes in sugar usage. I used Splenda in place of the honey in the rhubarb and lessened to honey in the topping to 1/4 cup and used Splenda for the remaining sugar there. Went with the strawberry ice cream option and was that ever a winner. Excellent Kato dear, excellent. :D

5 5

Although I did not grind my own spices, this still came out delightfully. It came together so easily and was so full of flavor. It's a wonderful way to enjoy fresh rhubarb without too much sugar. I served this warm with some nice vanilla tofutti ice cream. Thanks for sharing this lovely springtime treat. Made for Aussie/NZ Swap.

5 5

So happy to have found some rhubarb. We all loved this for dessert tonight. Made for ZWT8.