Rhubarb Crumble Tart

subheading: FILLING:

note: 2 heaping cups thinly sliced rhubarb Note: if your rhubarb is thick, slice the whole stalk lengthwise and then chop

¼ cup granulated sugar

1 tsp vanilla bean paste

1 Tbsp Instant Clearjel thickener, or substitute cornstarch

subheading: CRUST AND CRUMBLE TOPPING:

1 cup unsalted butter (two sticks) at room temperature

⅔ cup granulated sugar

2 tsp vanilla bean paste, you can also use extract, or the seeds of a vanilla bean

¼ tsp salt

2 cups all purpose flour

3 Tbsp rolled oats, for the crumble topping

Directions at theviewfromgreatisland.com

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