Rhubarb Crunch
Source: Gooseberry Patch Family & Friends Cookbook
Good served with vanilla ice cream or frozen vanilla yogurt
You can cut this recipe in half and use an 8 x 8-inch pan
Ingredients
- 1 c. unbleached all-purpose white flour
- ¾ c. quick cooking oats
- 1 c. brown sugar, packed
- 1 t. cinnamon, optional
- 1/2 c. butter, melted
- 1 c. white sugar
- 1 c. water
- 1 Tbls. cornstarch
- 4 c. fresh rhubarb, chopped (add fresh strawberries to equal 4 cups, if preferred)
- chopped walnuts for topping, optional
Instructions
Combine flour, oats, brown sugar, cinnamon if using and butter. Mix well.
Press half the mixture into a parchment lined 9x13” baking pan (see Note). Spray parchment paper with a little non-stick cooking spray.
Combine sugar, water and cornstarch; bring to a boil. Continue to boil until clear; set aside.
Place rhubarb on top of crust; pour hot cornstarch mixture over top. Sprinkle on reserved oat mixture (I added chopped walnuts to the remaining topping before sprinkling over rhubarb)
Bake at 350 degrees for 1 hour.
NOTE: If you put crust directly into a greased pan, it will stick to the bottom and will be really hard to get the crust to come away from the pan.