Rhubarb Crumble

8 cups chopped rhubarb

3/4 cup sugar

Combine rhubarb and sugar. Cover and cook over low to medium heat stirring occasionally until rhubarb is tender. Small amount of water initially may help it not to stick while cooking.Pour into greased 9x13-inch baking pan.

2 1/2 cups flour

1/4 cup brown sugar

1/2 cup sugar

1/4 cup oatmeal

1 cup cold butter or margarine

In bowl combine flour, brown sugar, oatmeal and white sugar. Cut in butter until crumbly. Sprinkle over rhubarb. Bake 400° for 30 minutes.

Custard dessert sauce

6 egg yolks

1/2 cup sugar

2 cups cream

1 1/4 tsp. vanilla

Whisk egg yolks, sugar and cream over low heat and mixture thickens, about 15-20 minutes. Should register at 160° on thermometer. Remove from heat and stir in vanilla. Serve warm over dessert.

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