Sweet and Nutty Granola\r\n8 cups old-fashioned oats\r\n1 cup almonds, chopped\r\n1 cup pecans, chopped\r\n1\/2 cup coconut\r\n1\/2 cup brown sugar\r\n1\/2 cup canola oil\r\n1\/2 cup honey\r\n1\/4 cup maple syrup\r\n2 tsp. cinnamon\r\n1 1\/2 tsp. salt\r\n2 tsp. vanilla \r\nIn a large bowl, combine oats, almonds, pecans and coconut. \r\nIn a small saucepan, combine brown sugar, oil, honey, maple syrup, cinnamon and salt. \r\nPlace over medium heat for a few minutes, stirring until sugar dissolves.\r\nRemove from the heat and stir in vanilla. \r\nPour over the oat mixture, and stir to coat well.\r\nCoat two large jellyroll pans with cooking spray.\r\nBake at 350\u00ba for 25 to 30 minutes, stirring every 10 minutes.\r\nCool pans on rack.\r\nStore granola in an airtight container.\r\nEat, as is, or serve granola layered with fresh fruit and yogurt.\r\n\r\nRhubarb Crumble\r\n8 cups chopped rhubarb, fresh or frozen\r\n1 1\/4 cups sugar divided\r\n2 1\/2 cups flour\r\n1\/4 cup packed brown sugar\r\n1\/4 cup quick-cooking oats\r\n1 cup cold butter or margarine\r\nIn a saucepan, combine rhubarb and 3\/4 cup of sugar.\r\nCover and cook for about 10 minutes over medium heat, stirring occasionally.\r\nPour into a greased 9\u201d x 13\u201d baking dish.\r\nIn a bowl, combine flour, brown sugar, oats and remaining sugar. \r\nCut in the butter until crumbly; sprinkle mixture over rhubarb.\r\nBake at 400\u00ba for 30 minutes.\r\nCustard Sauce\r\n6 egg yolks\r\n1\/2 cup sugar\r\n2 cups whipping cream\r\n1 1\/4 tsp. vanilla\r\nIn a saucepan, whisk egg yolks and sugar together.\r\nStir in cream.\r\nCook and stir over low heat until a thermometer reads 160\u00ba and mixture has thickened \u2013 15 to 20 minutes.\r\nRemove from heat and stir in vanilla.\r\nServe warm over rhubarb crumble.\r\nServes 12.