Rhubarb Crumble

Great Britain was the first country in Europe, that used rhubarb in  sweet dishes. This sweet and tart crumble is easy to make and tasted delicious with scoop of ice cream or dollop of whipped cream.

1 lb rhubarb, cut into cubes

1/2 cup sugar

1 tbsp all-purpose flour

1/2 tsp cinnamon

1 cup all-purpose flour

1 cup rolled oats

1 1/2 cups dark brown sugar

1/2 cup butter, softened and cut into small pieces

Preheat oven to 350 F. 

In a large bowl mix the rhubarb, sugar, 1 tbsp flour and cinnamon. Spread the mixture in a medium baking dish.

In medium bowl combine 1 cup flour, oats, brown sugar. With your fingers rub in the butter, until crumbly. Sprinkle evenly over the rhubarb mixture. Bake in the preheated oven for 40-45 minutes or or until bubbly and lightly browned. Serve warm or cold wit ice cream or whipped cream.

Adapted from GREAT BRITISH COOKING:A WELL-KEPT SECRET by Jane Garmey