View Full Version : Rhubarb Crumble

Monday, December 18th, 2006, 06:23 PM

"8 cups chopped fresh or frozen rhubarb
1 1/4 cups sugar--divided
2 1/2 cups flour
1/4 cup packed brown sugar
1/4 cup quick cooking oats
1 cup cold butter or margarine

Custard sauce
6 egg yolks
1/2 cup sugar
2 cups whipping cream
1 1/4 teaspoons vanilla

In a saucepan, combine rhubarb and 3/4 cups sugar. Cover and cook over medium heat, stirring occasionally, until the rhubarb is tender, about 10 minutes. Pour into greased 13x9" baking dish. In a bowl, combine flour, brown sugar, oats and remaining sugar. Cut in butter until crumbly; sprinkle over rhubarb. Bake at 400F for 30 minutes.

Meanwhile, in a saucepan, whisk the egg yolks and sugar; stir in the cream. Cook and stir over low heat until a thermometer reads 160F and mixture thickens, about 15-20 minutes. Remove from heat; stir in vanilla. Serve warm over rhubarb crumble. Yield: 12 servings (2 1/2 cups sauce)."


I don't have custard, but Rhubarb Crumble to me is yum-yum :rollsmile