Rhubarb Crumble

This is a recipe Mom got from Alice Euler.  Alice was the mom of one of my best friends, Rose.  And, Alice was a pillar of Central Baptist church.  Alice was a few years older than Mom, and, like Mom, Alice had lived through the Great Depression.  Like our backyard, Alice's was a wonderland of fruits and vegetables.  Among the edibles was a giant rhubarb plant -- the backbone of rhubarb crumble.

Mom changed it up and mixed strawberries in with the rhubarb, making a truly sublime dessert.  I think she might have also added chopped walnuts to the crumble mixture.  

Nowadays, both Rose and I would skip the red food color. 

1 C oats

1 C b. sugar

1/2 C butter

1 C flour

1 tsp cinnamon

Blend well & set aside.

Prepare 4 C diced rhubarb.

Mix 1 C w. sugar, 2 tbsp corn starch, 1 C water, 1 tsp vanilla + a few drops red food coloring. Bring to boil.

Place layer of oat mixture in bottom of greased baking dish. Add rhubarb & pour hot syrup mixture over rhubarb + add rem. oat mixture to top. Bake at 350 for apx 40 to 50 mins.

Serve w. vanilla ice cream. 

Serves apx 9