Before I go, I need to clean the car (including the trunk) and believe me peeps, this is a task. Of course, there is the packing, working both of my jobs for the week. Then I’m taking partial vacation when I get back for two weeks because my unbelievably cool/amazing/talented/funny nephew is coming to stay with me…so, I need to get his room ready, make sure I’m as caught up as humanly possible at the full time job so that I can work my half days here and there and create a list of possible adventurous things to see while he’s in the big city.
- 4 1/2 cups rhubarb, chopped
- 1/4 Tbls cinnamon
- 1/4 Tbls ginger
- 1 Tbls white sugar
- 2 Tbls Water
- 4 Tbls (1/4 Cup) Butter
- 1/2 Cup white sugar
- 1/3 Cup brown sugar
- 1/3 Cup flour
- 3/4 Cup rolled oats
- Butter/grease your baking dish, pre-heat the oven to 375 degrees, and start to simmer/boil some water on the stove.
- Clean and chop the rhubarb into 1/2 inch – 1 inch pieces. Drop into simmering/boiling water and blanch for about 1 -2 minutes. Drain, submerse in cold water and let cool.
- Add rhubarb to buttered baking dish. Mix cinnamon, ginger and 1 Tbls of sugar together and sprinkle over rhubarb. Pour in the 2 Tbls of water over the mixture.
- In a stand mixer or with a hand mixer, cream butter and gradually add sugars. Mix until completely incorporated. Then blend in flour and oats. You may need a spatula to scrap the sides of the bowl once or twice if using a stand mixer.
- Spread butter/sugar/flour/oat mixture over rhubarb and bake in the oven for 35-40 minutes. Let set for 1/2 hour before serving.
This can be served warm or chilled. The dessert can be made ahead of time, left un-baked in the fridge covered in tin foil for a few hours up to over night and it will still come out crispy, sweet and delicious.