Friday, May 06, 2011

Rhubarb Crunch

The Menu:
Rhubarb Crunch

The Original Recipe:
I found this on YUM! It had just enough sweetness to balance the fresh rhubarb. A friend of ours from church gave us a bunch of rhubarb, and I still have strawberry rhubarb jam from last year and wanted to make this into a pie or crumble. This was the way to go! I had never really made rhubarb anything before. I just cleaned it, and chopped it. It turns to a bit of mush once cooked, so the bigger chopped pieces weren't a problem.

Rhubarb Crunch


1 cup flour
 3/4 cup rolled oats
1 cup brown sugar
 1/2 cup margarine, melted
 1 teaspoon cinnamon
 4 cups rhubarb, chopped
1/2 cup sugar
2 tablespoons cornstarch
1 cup water
 1 teaspoon vanilla


Mix flour, rolled oats, brown sugar, margarine and cinnamon until crumbly: Press half of this mixture into a 9" greased pan.

Cover with chopped rhubarb.

Combine sugar, cornstarch, and water.

Cook until thick and clear in a small saucepan.

Remove from heat and add vanilla.

Pour over rhubarb. Top with remaining crumbs.

Bake at 350°F for 1 hour.

*In the reviews it was noted to only use 1/4 cup sugar instead of 1/2 cup.

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