Rhubarb Buckle

Spring always gets my tastebuds tingling for one of my favourite fruits, rhubarb! I love the stuff! This is a delicious way of preparing it. Try serving it warm with a ginger ice cream!

• Ready In: 1 hr 30 mins
• Serves: 10-12

Ingredients

• For the rhubarb mix

• 8  cups fresh rhubarb, cut into 1 to 1 1/2 inch chunks
• 2 1⁄2-3 1⁄2 cups sugar
• 1⁄2 cup ginger ale
• 1⁄2 cup cornstarch
• 1  tablespoon  peeled grated gingerroot

• For the topping

• 1  cup  firmly packed brown sugar
• 1  cup oatmeal
• 1⁄2 cup unbleached white flour
• 3⁄4 cup unsalted butter, at room temperature
• 1  teaspoon ground cinnamon
• 1  teaspoon ground cardamom
• 1⁄2 teaspoon ground cloves

Directions

1. Preheat the oven to 350*F. Toss the rhubarb, sugar, gingerale, cornstarch and ginger together in a large bowl, moistening all the ingredients and making sure the cornstarch is dissolved.
2. Place in a buttered 8 by 11 inch baking pan.
3. Blend all of the topping ingredients together in a bowl and spoon over the rhubarb mixture, completely covering it.
4. Bake for 1 hour and 10 minutes, or until the topping is golden and the edges are quite bubbly.
5. Serve warm in bowls with ginger ice cream if desired, or pouring cream. Yumm!