From the Star Tribune. Even though this has rhubarb filling it has more of an apple taste. Great for people who think they don't like rhubarb
- 3 c. chopped fresh rhubarb
- 2 tsp. orange zest
- Juice of 1 large orange (at least 1/2 c)
- 1 c granulated sugar
- 1 c brown sugar
- 1 1/2 c flour
- 1 1/2 c oatmeal
- 1/2 t salt
- 1 t cinnamon
- 1 c unsalted butter or margarine
- 1/2 c chopped walnuts
Preheat oven to 350. Lightly grease 9x13 pan. In a large pot, put the the rhubarb, organge zest, juice, water and granulated sugar over medium high heat and bring to a boil, then reduce the heat and simmer until the rhubarb is tender and the mixture begins to thicken, about 10 minutes.
In a large bowl, mix together brown sugar, flour, oatmeal, salt, and cinnamon, then work in the butter with your fingers to make a crumbly dough. Mix in walnuts. Pat half the dough into prepared pan.
Turn the rhubarb onto the crust, top with the remaining crumbles. Bake 30 - 35 minutes until nicely browned.