8 cups chopped rhubarb
1 1/4 cups sugar, divided
2 1/2 cups flour
1/4 cup packed brown sugar
1/4 cup quick-cooking oats
1 cup cold butter
6 egg yolks
1/2 cup sugar
2 cups whipping cream
1 1/4 teaspoons vanilla
In a saucepan, combine rhubarb and 3/4 cup sugar. Cover and cook
over med. heat, stirring occasionally, until rhubarb is tender,
about 10 min. Pour into greased 13x9x2" baking pan.
In a bowl, combine flour, brown sugar, oats and remaining sugar.
Cut in butter until crumbly, sprinkle over rhubarb. Bake 400
degrees for 30 min.
Meanwhile, in a saucepan, whisk the egg yolks and sugar; stir in
cream. Cook and stir over low heat until a thermometer reads 160
degrees and mixture thickens, about 15-20 min. Remove from the
heat; stir in vanilla. Serve warm over rhubarb crumble.