"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Rhubarb Crunch Recipe

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This recipe for Rhubarb Crunch, by , is from Class of 2015, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth Fleecs

Category:
Category:

Ingredients:  
Ingredients:  
1 cup flour
3/4 cup oatmeal
1 cup brown sugar
1/2 cup melted butter
1 tsp. cinnamon
4 cups chopped rhubarb
1 cup sugar
2 tbsp. cornstarch
1 cup water
1 tsp vanilla

Directions:
Directions:
Mix first 5 ingredients until crumbly. Press half of this mixture into a 9" baking dish. Cover with the rhubarb.

In a pan on the stove combine the cup of sugar, cornstarch, water and vanilla. Stir and cook on medium heat until thick and clear/bubbly. Pour over the rhubarb. Top with the remaining crumbs. Bake at 350 for 1 hour.

Personal Notes:
Personal Notes:
Serve with whipped cream or ice cream. (Strawberries may also be added with the rhubarb.)

 

 

 

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