My mother keeps a gorgeous garden and one of the first crops harvested each year is rhubarb. The plants are unusually large this year resulting in an enormous crop. This recipe is one of my rhubarb staples. The cinnamon, nutmeg, clove, and ginger in my Apple Pie Spice perfectly even out the tartness of the rhubarb.
1 tablespoon Victoria Taylor’s Apple Pie Spice
6 cups fresh rhubarb cut in ½” pieces
1 ½ cups white sugar
1 ½ cups plus 3 tablespoons flour, divided
1 cup light brown sugar
1 cup oats
1 cup cold butter, cut into cubes
Preheat oven to 350°. Mix rhubarb in a bowl with sugar, Apple Pie Spice and 3 tablespoons of flour. Place the fruit mixture in a greased pie dish or 9 x 13 baking dish.
For the topping you can mix it by hand or in a food processer. Combine brown sugar and flour. Add butter in a couple of batches until the crumbs just come together. If using regular oats, add and process until the oats are chopped into smaller pieces. If using quick cooking oats, mix in at the very last minute so that they do not get over chopped. Mixture should look like crumbs the size of peas. Sprinkle mixture over the rhubarb. If using the pie dish, it will be mounded on top.
Bake on a cooking sheet with foil for 45 minutes or until bubbling.
Serve with Ice Cream, Whipped Cream or Greek yogurt.