Rhubarb Crumble

Rhubarb Crumble

1 cup brown sugar.
3/4 cup oats.
1 cup flour.
1/2 cup butter.
1 tsp cinnamon.
4 cup uncooked cut up rhubarb.
1 cup white sugar.
2 tbsp corn starch/cornflour.
1 cup water.
1 tsp. vanilla essence.


Mix brown sugar, oats, flour, butter & cinnamon until crumbly.
Press 1/2 of the mixture into a 22cm square pan.
Cover crumb mixture with cut up rhubarb.
Mix white sugar, cornstarch & water.
Cook until clear & thick, stirring constantly.
Add vanilla essence & stir.
Pour mixture over the rhubarb.
Sprinkle with remaining crumb mixture over the top.
Bake at 180 deg C until the crumble topping is golden - approx 1hr.
If desired serve with custard, cream or ice cream.

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