From writer Caitlin Murray Giles, who tested this out in her own kitchen: "Ever since we had this dessert, my son has been asking for more. We now have plans to make a strawberry-rhubarb pie."
- 8 Tbsp. chilled (1 stick) unsalted butter, cut into small
- 1 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 tsp. ground cinnamon
- 1/4 tsp. grated nutmeg 1/4 tsp. salt
- 1/2 cup old-fashioned rolled oats
- 2 pounds (six large stalks) rhubarb, cut into 1/2-inch pieces
- 1 tsp. grated orange or grapefruit zest
- Juice of one orange or grapefruit
- 1 tsp. vanilla
- 1/2 cup granulated sugar
- 2 Tbsp. cornstarch
- Preheat oven to 375 degrees. Whisk together flour, brown sugar,
cinnamon, nutmeg, salt and oats. Mix in the chilled butter until
mixture comes together into clumps.
- In a large bowl, stir to combine rhubarb, zest, juice, sugar,
cornstarch and vanilla. Pour rhubarb mixture into a small casserole
dish and cover with the crumb mixture.
- Bake until the rhubarb is tender when pierced with the tip of a
knife, about 40-45 minutes. Serve warm (ideally over vanilla ice
cream). Adapted from www.marthastewart.com.