English Rhubarb Crumble

• 8 cups chopped fresh or frozen rhubarb
• 1-1/4 cups sugar, divided
• 2-1/2 cups all-purpose flour
• 1/4 cup packed brown sugar
• 1/4 cup quick-cooking oats
• 1 cup cold butter
• 6 large egg yolks
• 1/2 cup sugar
• 2 cups heavy whipping cream
• 1-1/4 teaspoons vanilla extract

1. In a saucepan, combine rhubarb and 3/4 cup sugar. Cover and cook over medium heat, stirring occasionally, until the rhubarb is tender, about 10 minutes.
2. Pour into a greased 13x9-in. baking dish. In a bowl, combine flour, brown sugar, oats and remaining sugar. Cut in butter until crumbly; sprinkle over rhubarb. Bake at 400u0b0 for 30 minutes.
3. Meanwhile, in a saucepan, whisk the egg yolks and sugar; stir in cream. Cook and stir over low heat until a thermometer reads 160u0b0 and mixture thickens, 15-20 minutes. Remove from the heat; stir in vanilla. Serve warm over rhubarb crumble.

frozen rhubarb, sugar, flour, brown sugar, quickcooking oats, cold butter, egg yolks, sugar, heavy whipping cream, vanilla

Taken from www.tasteofhome.com/recipes/english-rhubarb-crumble/ (may not work)