This Mother's Day Recipe Idea using Rhubarb makes a perfect dessert or brunch idea for your Mom ... A Rhubarb Banana Crumble with an oatmeal topping!
If you have rhubarb in the freezer, or you have fresh rhubarb, why not make this scrumptious recipe with a healthy fruit (and a healthy veggie ... remember rhubarb is a veggie after all!).
If you are using rhubarb from your freezer, thaw it in a sieve and discard the excess liquid.
Serve this dessert or brunch recipe warm with ice cream or whipped cream, to make it really special! Mom will ♥ it and so will everyone celebrating the day with her! ;)
FOR THE FRUIT BOTTOM
5 cups chopped, fresh or frozen rhubarb
1/3 cup granulated sugar
2 tbsp. all-purpose flour
3 medium size bananas, sliced
FOR THE CRUMBLE TOPPING
3/4 cup quick-cooking oats (not rolled oats)
1/3 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup brown sugar, packed
1/8 tsp. ground cinnamon
1/3 cup cold butter, cut into small pieces
1/4 cup pecan pieces, or nuts of your choice
ice cream or whipped cream for garnish, optional
In a bowl toss together the rhubarb, sugar and the flour and transfer to a greased, 8" square, (2 litre), glass baking dish.
Cover with aluminum foil, and bake at 400° F for about 25 minutes, or until rhubarb is tender. Stir once during baking time.
Remove the rhubarb from the oven, and arrange the sliced bananas over top.
In a bowl, combine the oats, flour, granulated sugar, brown sugar and cinnamon.
Using a pastry blender, or your fingers, blend in the butter until mixture become crumbly.
Mix in the pecans.
Sprinkle the mixture over the bananas in the baking dish, pressing gently.
Bake, uncovered, at 350° F for about 25 minutes, or until bubbly and crumble has turned a golden colour.
Serve warm or cold with ice cream or whipped cream, (optional).
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