I always loved having my grandparents come to stay with us when I was growing up. When they came to visit they would stay for a few months, and I was treated to my Grandma's baking. One of my favorite summertime desserts was her Rhubarb Crunch. When she arrived, it was one of the first recipe requests I made. We ate it warm with vanilla ice cream or whipped cream. It also tastes delicious cold, which is how my youngest and I ate it for breakfast this morning!
Rhubarb is grown in stalks and has an appearance similar to that of celery, but is pink. It is bitter when eaten raw, but tastes sweet, similar to a strawberry when baked. Although it's not a fruit, it is typically used as one in the kitchen.
In my area, it can be a little difficult to find, and isn't in stores long, so I cut it up and freeze it so we can enjoy it all year long.
You can find recipes all over the Internet for Rhubarb Crunch, and the one from The Food Network is identical to the one she made for some 50 years. She would use bacon drippings in place of margarine sometimes, but I don't care for the taste. Would love to hear what you think! Enjoy!
INGREDIENTS
- 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
DIRECTIONS
- 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.
 |
Comments(14)