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Ingredients
- 1 1/2 lb. rhubarb, cut into 1-inch pieces (about 4 c.)
- 1/4 c. water
- 1 tsp. lemon juice
- sugar
- 1 1/4 c. all-purpose flour
- 1/2 c. butter or margarine
Method
- In 4-quart saucepan over medium heat, heat rhubarb, water, lemon juice and 1/2 cup sugar to boiling.
- Reduce heat to low; cover and simmer 10 minutes or until rhubarb is tender.
- Pour mixture in 8 x 8-inch baking dish.
- Preheat oven to 425°.
- In medium bowl with fork, stir flour and 1/4 cup sugar.
- With pastry blender or 2 knives used scissor-fashion, cut butter into flour mixture until mixture resembles coarse crumbs.
- Sprinkle flour mixture over rhubarb.
- Bake 25 minutes or until crumbs are golden. Serve warm with half and half or ice cream.
