Ingredients Jump to Instructions ↓

  1. 1 pound rhubarb, cut into 1-inch pieces (about 2 1/2 cups)

  2. 1/2 cup water, divided

  3. 3 cups prepared granola

  4. 2 tablespoons butter, melted

  5. 1/2 teaspoon ground cinnamon

  6. 3 tablespoons cornstarch

  7. 2/3 cup sugar plus extra, if desired

  8. 1/2 pint strawberries, sliced (about 1 cup)

  9. 1 pint vanilla ice cream, optional

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees F. In medium saucepan combine rhubarb and 1/4 cup water. Bring to a boil, cover, and cook, stirring occasionally, 5 minutes or until rhubarb is tender.

  2. Meanwhile, grease an 8-inch square baking pan. In medium bowl stir together granola, butter and cinnamon. Pat half of the granola mixture into greased pan and place in the oven just until granola begins to brown, 6 to 8 minutes.

  3. In small bowl, stir remaining 1/4 teaspoon water into the cornstarch. Stir the mixture quickly into rhubarb along with sugar. Cook, stirring constantly until mixture thickens and boils. Fold in strawberries. Remove from the heat; taste and add additional sugar, if desired.

  4. Spoon hot fruit mixture onto toasted granola mixture and top with remaining granola mixture. Return to oven and bake until topping begins to brown, 8 to 10 minutes. Serve warm with ice cream, if desired.


Send feedback