Rhubarb Crumble

It’s rhubarb season.

I let mine grow until there is a special occasion.

Then I bake a dessert to enjoy with family.

On this occasion, it was the dinner party to celebrate the graduation of our grandson Finnegan Ellsworth from La Conner High School.

Finn came into our lives when our daughter, Katherine, married his father, Camas Logue, in 2019.

They moved as a family, with younger Oliver Currin Logue, to La Conner and settled in town.

We share numerous family meals together.

They loved this recipe.

A subtle flavor of orange is among the many bites of sweet and tart rhubarb.

You can adapt this recipe to an 8 x 8 inch pan or a smaller casserole dish by adjusting the amount of the rhubarb and rolled oats.

Ingredients

Rhubarb, 4 cups chopped

Eggs, 3 large

Brown sugar, 1 cup

Rolled oats, 2 cups

Butter, 4 tbsp

Orange, 1 medium

Extra butter to cover inside baking dish

Preparation

Rinse the rhubarb. Cut the rhubarb down the length of the stem. so when you chop it, the pieces are around one inch square. Butter the bottom and side of a 9 x 13 baking dish. Spread the rhubarb evenly across the bottom of the baking dish. Beat the eggs and drizzle across the rhubarb. Sprinkle the brown sugar over all. Add the rolled oats. The oats will be a thick covering. Slice the orange. Lay the slices across the top. Bake 350 F for 30 minutes. Remove from oven. Gently remove the orange slices. Mix the crumble together. This helps the oats soak up the flavors. Place the orange slices back on. Put back in the oven and bake 15 more minutes. Serve with vanilla ice cream.