Monday, April 27, 2009

Rhubarb Crunch

Please tell me you know something about rhubarb. It is consumed in great quantities by people in my area. I've always been put off by the smell and the tart taste. It is currently in season. My mom had two bags from two different people. I have a theory it most grow like zucchini - an overabundance when it comes. She sent some home with me. It looks like celery and has strings. My mom also sent me with this recipe. Since I'm getting weighed and measured this week, I was able to refrain from eating all but a small bite, warm from the oven. Not bad.



Oatmeal Rhubarb Crunch
1 c. flour
3/4 c. old fashioned oats
1 c. brown sugar
1/2 c. melted butter
1 tsp. cinnamon
4 c. cubed rhubarb
1 c. sugar
1 c. water
2 Tb. cornstarch
1 tsp. vanilla
Preheat oven to 350 degrees. Mix together flour, oats, brown sugar, butter, and cinnamon
Use half of mixture to cover bottom of 9" square baking pan. Arrange rhubarb evenly over bottom layer. Boil sugar, water and cornstarch and vanilla in saucepan until thick. Pour sugar mixture over rhubarb. Top with remaining half of oat mixture. Bake for 1 hour. Serve warm with vanilla ice cream.

4 comments:

Tiffany said...

I've never been a rhubarb person either. Stringy, slimy, greenish. It just seems like the kind of thing that ruins a perfectly good strawberry pie.

Brindi said...

Oh, I know! My mom also gave me a recipe for a strawberry pie, but I wasn't wasting the strawberries!

Julie said...

I've never worked with rhubarb. It's the only food my dad ever refused to eat...that was all I needed to know :P

Kathy said...

I have never eaten rhubarb. My husband spent a summer with his aunt when she was on a rhubarb kick & made rhubarb something three times a day. Now he won't let me make anything with it.

 

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