Friday morning I marched out to the garden with my kitchen knife and hacked off most of our two large rhubarb plants. Then we had a rhubarb chopping-filled morning at the kitchen table, listening to the Exodus drama while we worked.
We ended up with six icecream buckets of chopped rhubarb. Five of them are tucked away in our deep freeze and one of them made the enormous rhubarb crumble you see at the top right of the photo collage.
For the crumble, I used the hand-me-down recipe (Aunty Jan's mom's, through my mom) for the filling and made up my own topping recipe. Here's the combination if you're interested. Use your biggest cake pan.
RHUBARB COOKIE CRUMBLE
Blend the following in blender
3 cups sugar
4 TBSP flour
2 TBSP butter
pinch of salt
Pour the mixture over
1 icecream bucket of chopped rhubarb
1 cup slowcooking oatmeal
1 cup flour
1 cup sugar
1 cup flaked almonds (optional)
1/2 cup coconut oil
2 tsp vanilla
pinch of salt
Stir the topping mixture well and spread evenly over the rhubarb filling. Place in 350* oven until almost set in the center. (It may take a long time - mine took over an hour and I had to put foil on top to keep the crumble from browning too much.)
We had it for breakfast this morning and it was delicious with a cup of coffee. If you can handle the decadent-ness, top with a little pour of heavy cream. Mmmm.