Cooking - for a new lifestyle (Our Test Kitchen)

I know it's a little late in the season but here it is anyway . . . Filling: 2 lbs rhubarb, cut into 1" pieces 1-1/4 cups white sugar 1/4 cup all purpose flour 1 tsp vanilla extract 1/4 tsp ground cardamom Crumble: 1 cup all purpose flour 1/2 tsp salt 1 cup light brown sugar 1/2 cup of butter, cut into cubes Preheat oven to 375F.  In a medium sized bowl, mix together the rhubarb, white sugar, 1/4 cup of flour, the vanilla extract, and the ground cardamom.  Spoon into a 9 x 13" baking dish. In a food processor, pulse together 1 cup of flour, the salt, and the brown sugar.  Add the butter and pulse until the pieces of butter are pea-sized.  Spread topping mixture over rhubarb mixture. Place in oven and cook for 35-45 minutes, until the filling is bubbly and the topping is lightly browned.  Let cool for at least a half an hour before serving. Serve with vanilla ice cream or whipped cream. Serves 8 From www.simplyrecipes.com

4 cups diced rhubarb Place in a lightly greased square or rectangular cake pan. *I used a mixture of fresh and frozen. 1 cup granulated sugar 1 cup water 1 tsp vanilla 1 tbsp cornstarch In a saucepan cook until mixture is clear and thick. Pour over rhubarb in dish. 1/2 cup flour 1 cup brown sugar 3/4 cup rolled oats 1 cup melted butter Combine and pour over rhubarb. Bake for 1 hour at 350. Serve with ice cream or whipped cream. Makes 10 servings. "Bon Appetit!"