"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 Treasured family Recipes, 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!

Contributor:  
Contributor:  
Jimmy Boggs (wife of Finus Boggs)

Category:
Category:

Ingredients:  
Ingredients:  
4 cups diced Rhubarb
Thickening:
1 cup white sugar
2 Tablespoons cornstarch
1 cup water
1 teaspoon vanilla
Crumb mixture:
1 cup flour
cup old fashioned oats
1 cup brown sugar packed
cup melted butter
1 teaspoon cinnamon

Directions:
Directions:
Combine white sugar, cornstarch, water, and vanilla in a saucepan. Cook until thick and clear. (Can cook rhubarb now or wait when you bake}.
Crumb mixture:
Mix flour, oats, brown sugar, melted butter, and cinnamon.
Dice rhubarb.
In 9 inch pan sprayed with pam. Pack half of crumb mixture into bottom of pan. Sprinkle rhubarb over bottom crust. Pour thickened mixture over rhubarb. Sprinkle other half of crumb mixture on top of last layer. Bake at 350 until rhubarb tender and crumb topping is golden brown.

Personal Notes:
Personal Notes:
Norman loved his sister-in-laws cooking.

 

 

 

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