Warners Rhubarb Recipe

Prepare rhubarb

Trim and discard any dry ends from the rhubarb stalks. Rinse thoroughly and pat dry. Cut into 1/2-inch pieces until you have about 4 cups.

In a medium bowl, combine 3 tablespoons granulated sugar, 1 tablespoon light brown sugar, 2 teaspoons cornstarch, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, and 1 teaspoon fine salt. Whisk until smooth and the cornstarch is fully dispersed.

Add the cut rhubarb to the sugar mixture and toss gently until evenly coated. Let the mixture sit for 10 minutes so the sugars begin to draw moisture from the rhubarb and the lemon and salt meld.

Transfer the coated rhubarb to a 9-inch ovenproof skillet or small baking dish, spreading into an even layer.

Preheat the oven to 375°F (190°C) while the rhubarb sits (or before assembling if you prefer).

In a small bowl combine 3 tablespoons all-purpose flour, 1 tablespoon oats, 2 tablespoons packed light brown sugar, 1 teaspoon ground cinnamon and a pinch of salt. Mix with a fork to distribute dry ingredients.

Add the cold cubed butter to the dry mixture. Using your fingertips or a pastry cutter, rub the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

Evenly sprinkle the streusel over the prepared rhubarb in the baking dish.

Bake uncovered in the preheated oven for 25–30 minutes, until the rhubarb is bubbling around the edges and the topping is golden brown. If the topping is browning too quickly, loosely tent with foil for the last 5–10 minutes.

Remove from the oven and let rest for 10 minutes to thicken slightly before serving.

Scoop warm rhubarb into bowls and serve with vanilla ice cream or a dollop of whipped cream if desired.

Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently in the oven or microwave before serving.