Rhubarb Crumbles

• 2 lbs rhubarb, chopped into 1-inch pieces (about 8 cups)
• 14 cup granulated sugar
• 3 -4 cups granulated sugar (depending on whether you like your crumble very tart, suitable for serving with sweetened whipped cr)
• 1 cup granulated sugar
• 12 cup butter or 12 cup margarine
• 1 cup unbleached all-purpose flour
• 1 teaspoon ground cinnamon

1. Combine chopped rhubarb and 1/4 cup sugar in a bowl and let sit at room temperature overnight, or for at least several hours.
2. Drain off and discard any accumulated liquid.
3. Mix in 3 to 4 cups additional sugar.
4. Spoon rhubarb into an ungreased 9 x 13-inch pan.
5. For the Topping:
6. Mix sugar, flour and cinnamon in a large bowl.
7. Cut in butter or margarine until mixture resembles coarse crumbs.
8. Sprinkle on top of rhubarb in pan.
9. Bake crumble in a preheated 400F oven for 1 hour, or until fruit bubbles and topping is golden brown.
10. Serve warm (about 30 minutes out of the oven), with whipped cream/ice cream, or plain.

rhubarb, sugar, sugar, butter, flour, ground cinnamon

Taken from www.food.com/recipe/rhubarb-crumbles-172022 (may not work)