by Millie Bentley
Greetings. This is a nice rhubarb recipe that you can make and the great thing about it is that you can substitute the rhubarb for berries. You can adjust the sugar depending on the sweetness desired. It is a tasty dessert that I would make for my mom and she would never wait for it to cool. She would go right for the pan with a big serving spoon, scoop up a big serving and smother it with a ton of butter. If we were not having company, she’d eat half of it before it even tried to cool. Well, maybe a third of it.
Rhubarb Crunch
CRUST AND TOPPING
1 cup flour (white or wheat pastry or half white, half wheat)
1 cup brown sugar
1 cup oatmeal
½ cup melted butter
1 teaspoon cinnamon
FILLING
4 cups red rhubarb, sliced into ¼ inch slices (if using green rhubarb mix in ½ cup sugar)
1 1/3 cups white sugar
1 cup water
1 ½ teaspoons cornstarch
1 teaspoon cinnamon
1 teaspoon vanilla
In a large bowl, mix together all crust/topping ingredients until crumbly. (Best way to do this is by using your clean, clean hands.) Lightly butter a 9 inch square pan and turn the oven on to 350˚F. Pour half of the crust/topping mixture into the pan and press down lightly until mixture is evenly spread and sticks together somewhat. Spread rhubarb evenly over crust. Set aside.
For rest of filling, place cornstarch, cinnamon and sugar into a saucepan. Mix well with a wire whip; add water and cook, stirring, over medium-to-low heat until mixture turns clear and thickens slightly. Stir in vanilla. Pour this evenly over rhubarb. Now spread remaining crust topping over filling and bake in the 350˚F preheated oven for one hour. Do not let the topping get too brown. Cool slightly (at least) before serving. Yumm-mm!
Until next time, dear Reader, vaya con Dios.
