(recipe courtesy of Talon de Gato Farm)
Filling: 1 lb rhubarb, 1/2 cup sugar (to taste), 1 tsp cinnamon, 1 tbsp flour
Crumble: 6 oz all-purpose flour, 2 oz Talon de Gato whole cornmeal (or use flour for all 8 oz), 4 oz margarine (Yes, margarine! Dairy-free margarine will not burn and become bitter.), 1 tsp cinnamon, 3 oz soft brown sugar, water to mix.
Trim the rhubarb and cut into 1/2 inch pieces. Toss with the sugar and flour, and set aside for the juices to flow.
Thoroughly cut the margarine into the flours with a pastry cutter, and then add the sugar and cinnamon and cut some more. Sprinkle with a few drops of water and toss with a fork (avoid making pastry, but there should be no flour dust; lumps are ok).
Put the rhubarb with a tablespoon or 2 of water in a dish, and spoon over the topping. Bake (on a baking tray) at 350F for 20-30 minutes until colored, then at 250-300F for a little longer.
Allow to cool a little before serving. Talon de Gato likes it cold for breakfast. Try ginger instead of cinnamon.