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!
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INGREDIENTS
NutritionFor the rhubarb mix
- 8
- 2 1⁄2 - 3 1⁄2cups sugar
- 1⁄2cup ginger ale
- 1⁄2cup cornstarch
- 1tablespoon peeled grated gingerroot
For the topping
- 1cup firmly packed brown sugar
- 1cup oatmeal
- 1⁄2
- 3⁄4
- 1teaspoon ground cinnamon
- 1teaspoon ground cardamom
- 1⁄2teaspoon ground cloves
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DIRECTIONS
- 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.
- Place in a buttered 8 by 11 inch baking pan.
- Blend all of the topping ingredients together in a bowl and spoon over the rhubarb mixture, completely covering it.
- Bake for 1 hour and 10 minutes, or until the topping is golden and the edges are quite bubbly.
- Serve warm in bowls with ginger ice cream if desired, or pouring cream. Yumm!
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