Rhubarb Crumble

• 8 cups chopped fresh rhubarb or 8 cups frozen rhubarb
• 1 14 cups sugar, divided
• 2 12 cups all-purpose flour
• 14 cup packed brown sugar
• 12 cup quick-cooking oats
• 1 cup cold butter or 1 cup margarine
• 6 egg yolks
• 12 cup sugar
• 2 cups whipping cream
• 1 14 teaspoons vanilla extract

1. In a saucepan, combine rhubarb and 3/4 cup of sugar.
2. Cover and cook over mediuim heat, stirring occasionally, until the rhubarb is tender, about 10 minutes.
3. Pour into a greased 9" x 13" x 2" deep baking dish.
4. In a bowl, combine flour, brown sugar, oats and remaining sugar.
5. Cut in butter until crumbly; sprinkle over rhubarb.
6. Bake at 400 F for 30 minutes.
7. Meanwhile, in a saucepan, whisk the egg yolks and sugar; stir in cream.
8. Cook and stir over low heat until mixture thickens, about 15- 20 minutes.
9. Remove from the heat; stir in vanilla.
10. Serve warm over rhubarb crumble.

fresh rhubarb, sugar, flour, brown sugar, oats, cold butter, egg yolks, sugar, whipping cream, vanilla

Taken from www.food.com/recipe/rhubarb-crumble-55932 (may not work)