- 1 cup packed brown sugar
- 1 teaspoon cinnamon
- 1 cup oatmeal
- 1/2 cup melted unsalted butter
- 8 cups washed, sliced and cut into 1/4 inch pieces of rhubarb
- 1 cup sugar
- 3/4 cup water
- 1 teaspoon vanilla
- 1 small package strawberry jello
- 8 tablespoons cornstarch
- 1/2 cup cold water
- whipped topping
Preheat your oven to 350 F. Grease a 9×13 pan. In a bowl, add the flour, brown sugar, cinnamon, oats, and butter. Mix until crumbly; pat 2/3 of mixture into pan and reserve the remaining for topping. Pour rhubarb over crust in pan. In a medium saucepan, bring the sugar, water and vanilla to a boil. Add the jello and stir until dissolved. In a small bowl, mix together the cornstarch and cold water. Pour into the cooked mixture and cook until clear and thickened. Cool 5 minutes, then pour and level over rhubarb. Add reserved topping and bake 45-50 minutes. Cool on rack; refrigerate until ready to serve. Add whipped topping before serving. Makes 24 (2 x 2) pieces
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