Late Spring to Early Summer is the perfect time to try our Rhubarb Crunch Recipe.
It is that wonderful time of year again when the delicious, tangy rhubarb is ready to harvest. Rhubarb can be enjoyed by itself as a crispy treat or as a sweet, delectable dessert. This rhubarb crunch dessert is a great way to add a little sweetness to rhubarb.
- 1 1/2 C. flour
- 1 1/2 C. quick-cooking rolled oats
- 1 1/2 C. brown sugar
- 1/2 t. ground cinnamon
- 3/4 C. butter, cut into pieces
- 6 C. chopped rhubarb
- 1 1/2 C. sugar
- 3 T. cornstarch
- Red food coloring, optional
In a large bowl, stir together flour, oats, brown sugar, and cinnamon.
Cut in butter until mixture is crumbly. The Rada Serrated Food Chopper works like a charm to do this step.
Press half of oats mixture over bottom of a 9 x 13 inch baking dish to form crust.
Spread chopped rhubarb over crust layer; set aside.
In a saucepan, combine 1 1/2 cups water, the sugar and cornstarch. Bring to a boil over medium heat. Cook and stir until thickened. If desired, stir in a few drops of red food coloring.
Pour hot mixture over rhubarb layer.
Sprinkle with the remaining half of oats mixture and bake in a 350 degree oven for 1 hour.
Remove from the oven and serve hot with a scoop of vanilla ice cream. Time to enjoy your homemade rhubarb crunch.
Makes 15 to 20 servings.
Thanks to Rada Cutlery for this recipe.