Main Page | See live article | Alphabetical index Rhubarb crumble is a traditional British dessert. Served with custard, cream or ice cream it is a hearty, filling, and warm feast, best served after a light meal. Table of contents 1 Ingredients 2 Method 3 Alternative method Ingredients 1 c. brown sugar 3/4 c. oats 1 c. flour 1/2 c. butter 1 tsp. cinnamon 4 c. uncooked cut up rhubarb 1 c. white sugar 2 tbsp. corn starch/cornflour 1 c. water 1 tsp. vanilla Method Mix brown sugar, oats, flour, butter and cinnamon until crumbly. Press 1/2 of mixture into a 9 inch square pan. Cover crumb mixture with cut up rhubarb. Mix white sugar, cornstarch and water. Cook until clear and thick, stirring constantly. Add vanilla and stir. Pour over rhubarb. Sprinkle with remaining crumb mixture over the top. Bake for 1 hour at 350°F. Alternative method Many cooks use cold butter and rub the fat into the dry ingredients.It is also common not to have a crumble layer on the bottom, just on top of the rhubarb. Finally the cornstarch sauce is frequently ommitted. Raw rhubarb and sugar alone are used. The rhubarb juice acts as a sufficient sauce. This article is from Wikipedia. All text is available under the terms of the GNU Free Documentation License.