Recipe--Rhubarb Crunch

Every spring we look forward to buying rhubarb once our favorite fruit and vegetable stand opens after Memorial Day. We LOVE this recipe, and it is absolutely divine if served warm with a scoop of plain vanilla ice cream on top. Admittedly, it’s not a “healthy” dessert, but considering we make it once or twice a year while rhubarb is in season, it is worth the splurge.

Rhubarb Crunch

1 cup flour

¾ cups uncooked rolled oats (we used a mix of barley, rye, oats, wheat, and sunflower seeds that we bought from our co-op)

1 cup brown sugar

½ cup melted butter

1 teaspoon cinnamon

4 cups diced rhubarb

1 cup sugar

2 Tablespoons cornstarch

1 cup water

1 teaspoon vanilla

Mix flour, oats, brown sugar, butter, and cinnamon until crumbly. Press half into greased 9-inch square pan. Cover with diced rhubarb. Combine sugar, cornstarch, water, and vanilla and cook until thick and clear. Pour over rhubarb and top with remaining crumbs. Bake at 350°F for one hour. Makes 9 servings.

 

Serve warm with vanilla ice cream. Enjoy!