Printable | Taste of Home

Rhubarb Oat Dessert

1-1/2 cups all-purpose flour
1-1/2 cups old-fashioned oats
1 cup packed brown sugar
1/2 cup chopped walnuts
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup cold butter
3 cups sliced fresh or frozen rhubarb
1-1/4 cups cold water, divided
1-1/2 cups sugar
3 tablespoons cornstarch
1 teaspoon vanilla extract
1/2 teaspoon red food coloring, optional
Ice cream, optional

In a large mixing bowl, combine the flour, oats, brown sugar, nuts, baking soda
and salt. Cut in butter until crumbly. Press 3 cups into an ungreased 13-in. x
9-in. baking dish; set aside. Soak rhubarb in 1 cup cold water for 3 minutes;
drain. In a saucepan, combine sugar and cornstarch. Stir in remaining cold water
until smooth. Add rhubarb, vanilla and food coloring if desired. Bring to a boil;

Printed from tasteofhome.com Oct 12, 2008

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Rhubarb Oat Dessert cont.

cook and stir for 5 minutes or until thickened. Spoon over crust; sprinkle with
remaining crumb mixture. Bake at 350° for 23-25 minutes or until golden
brown. Serve with ice cream if desired.

Yield: 12 servings.