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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Forwarded to me by a friend from a Vegetarian Times magazine. Very simple to make, and works well with other fruits added or substituted. Ingredients:
2 lbs rhubarb, cut into 1/2-inch pieces or 2 (16 ounce) packages frozen rhubarb |
1/2 cup sugar |
1 tablespoon cornstarch |
1/2 teaspoon vanilla extract |
1/3 cup rolled oats |
1/3 cup cornmeal |
1/3 cup sugar |
1/3 cup pecan halves |
2 tablespoons canola oil |
1/2 teaspoon minced fresh ginger |
Directions:
1. Preheat oven to 400 degrees F. Coat a 9x13 inch baking dish with cooking spray.
2. To make rhubarb filling: Toss together all ingredients in glass or other nonreactive bowl. Let stand 15 minutes to release juices.
3. To make oatmeal topping: Place all ingredients in bowl of food processor and pulse until mixture is chunky and begins to hold together.
4. Spoon rhubarb mixture into prepared baking dish with slotted spoon, leaving any liquid in bowl. Discard liquid. Top with oatmeal mixture.
5. Bake 35-40 minutes, until top is lightly browned. Cool on rack 10 minutes before serving.
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