"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Rhubarb Crunch Recipe

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This recipe for Rhubarb Crunch, by , is from The Hauptli Reunion 2008 Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dorothy Hauptli
Added: Monday, September 1, 2008


Mix until crumbly:

1 cup flour
1 cup brown sugar
3/4 cup oatmeal
1/2 cup butter
1 tsp cinnamon

Press 2/1 crumbs into a 9 x 13 pan and cover with 4 cups diced rhubarb.


1 cup sugar
1 cup water (cold)
2 Tbsp. corn starch
1 tsp vanilla

Cook until thickens then pour over rhubarb and top with remaining crumbs.

Bake at 350 for 1 hour. Serve warm with cream or ice cream.




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