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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Rhubarb Crunch Recipe

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This recipe for Rhubarb Crunch is from Generations of Summers Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 c. rhubarb sliced, fresh or frozen
May substitute 2 c. rhubarb and 2 c. strawberries
***
1 c. flour
1 c. brown sugar, packed
1 tsp. cinnamon
3/4 c. uncooked oatmeal (quick)
1/2 c. butter or margarine
*****
1 c. sugar
1 c. water
2 T. cornstarch
1 tsp. vanilla
Directions:
Directions:
Mix first 5 ingredients until crumbly. Set aside.

Combine next 4 ingredients in sauce pan and cook over medium heat. Heat until thick and clear.

Line 8" square pan with half of crumb mixture. Then spread 4 c. of rhubarb on top. Spread syrup over this and top with the rest of the crumb mixture.

Bake at 350º 25-30 minutes.

Usually 30 minutes, it needs to look a little bubbly.

 

 

 

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