One of the sweet treats of the spring harvest is the rhubarb. It really is amazing how these stalks of vegetation can bake up into something so delicious! This rhubarb was harvested from my grandparent's homestead and baked up into some yummy crumble that is the perfect spring dessert.
This recipe took me a couple times to get perfected, but now it's ready to be made in your kitchen too. It only takes a handful of ingredients that you probably already have sitting around.
To make the filling, place diced rhubarb and 1/3 cup of sugar in a saucepan, stirring frequently. This step is just to get some of the water out of the rhubarb. When the rhubarb is still a little crunchy and liquid has come out of it, remove from heat and strain. Return the rhubarb to the pan and add the remaining 1/3 cup of sugar, 2 T. flour, and 2 T. of cornstarch. Stir constantly until it has thickened. Place the thickened rhubarb mixture in a 9 inch pie plate.
To make the crumble topping, melt 4 T. of butter. Use a fork to mix butter, brown sugar, flour, and cinnamon. When the mixture has formed small crumbled pieces, sprinkle it on top of the rhubarb mixture.
Bake at 350 degrees for 10-15 minutes or until topping is a golden brown color. This recipe is awesome served with vanilla ice cream.