Rhubarb Crumble For 2

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Rhubarb Crumble For 2

 

For the filling:

1 1/2 cups sliced fresh or frozen rhubarb

1/4 cup granulated sugar

1/4 cup cold water

1 1/2 tsps. cornstarch mixed in 2 Tbsp cold water

 

For the topping:

1/4 cup rolled oats

2 tbsps. packed golden brown sugar

1 tsp. all-purpose flour

1 tbsp. melted butter

pinches of cinnamon, nutmeg and clove

 

Place the rhubarb, sugar and 1/4 cup cold water in a small pot. Bring to a

gentle simmer and cook until the rhubarb is tender, but still holds its shape,

about 5 minutes. Stir in the cornstarch-water mixture and simmer a few minutes

more, until the liquid around the rhubarb is thickened and clear. Divide the

rhubarb mixture between 2, 8-oz. baking cups. Set the cups in a baking dish.

Preheat the oven to 350 F. Combine all the ingredients for the topping in a

small bowl. Spoon and spread the oat mixture over the rhubarb. Bake for 25

minutes, or until the filling is bubbly and the top is golden. Serve the crumble

warm or at room temperature.