|6 cups||(1.5 L)||rhubarb, diced|
|2/3 cup||(150 ml)||white sugar|
|1/4 cup||(60 ml)||flour|
|1/2 tsp||(2 ml)||ground cinnamon|
|1 tsp||(5 ml)||orange rind, grated (optional but really spikes the flavour!)|
|1/4 cup||(60 ml)||orange juice or water|
|1/2 cup||(125 ml)||flour|
|1/4 cup||(60 ml)||brown sugar, packed|
|1/3 cup||(75 ml)||rolled oats|
|1/4 cup||(60 ml)||melted butter|
|whipping cream or vanilla Greek yogurt or Ice cream|
- In a large bowl toss the first six ingredients together. Spoon into a greased 8” square pan. Cover with foil and bake at 375 F for 15 minutes.
- Meanwhile blend the next four topping ingredients together.
- Remove foil from rhubarb, spoon topping over the rhubarb mixture, and bake uncovered for another 20 minutes or until the topping is golden and the rhubarb is bubbling.
- Serve warm with a scoop of good vanilla ice cream or a dollop of whipped cream or vanilla Greek yogurt.