Fans of The Lion King know the song “Circle of Life,” which states that birth and death, and even hope and despair, are part of an ongoing, never-ending cycle. Every yang has its yin. Or to put it another way, what goes around, comes around. Which is to say that Tom Mockensturm, who sent in this recipe for rhubarb crisp, got it from his sister Deb, who got it from longtime Blade food editor Mary Alice Powell.
1½ cups of oatmeal
2 cups brown sugar
1 cup (2 sticks) melted butter
1 teaspoon cinnamon
1 cup white sugar
4 cups of diced rhubarb
1 cup water
1 teaspoon vanilla
2 tablespoons cornstarch
Preheat the oven to 350°.
Combine flour, oatmeal, brown sugar, melted butter, and cinnamon.
Press half of the crunch mixture into a greased 9-by-13 pan. Top with the diced rhubarb.
Combine the water, sugar, vanilla, and cornstarch in a small sauce pan. Stir and cook over medium heat until clear and thick.
Pour over the rhubarb. Sprinkle the remaining crumb mixture evenly over the rhubarb. Bake 1 hour until the rhubarb is bubbly and the top is golden brown. Best served warm with vanilla ice cream or whipped cream.
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