This is the very best Rhubarb Crunch (or crisp or whatever you want to call it) I've ever come across. When I went into my recipe box to find this recipe last night I was thinking I first made it last year, possibly two years ago. You see, when I first try a new recipe, I mark the date and other comments on the card. Know how old this recipe is? May 25, 2007, was when I made it for the first time. My, my, how time does fly when one is having a good time.
I've reduced the sugar ingredients quite a bit because hubby and I both like the flavor of rhubarb to come through in a dish . . . and the original really was too, too sweet. I've got it now to where I think it's dee-lish. If you try it, I hope it suits your taste.
1 cup flour (unbleached white or whole wheat or a combination)
3/4 cup brown sugar
1 teaspoon cinnamon
3/4 cup oatmeal
1/2 cup melted butter
4 cups diced rhubarb
In a medium bowl, mix all ingredients except rhubarb.
When uniformly crumbly, place 1-1/2 cups of mixture in a 9" square pan and press down lightly.
Cover with the 4 cups of rhubarb.
In a small pan combine: (I think this is what makes this dessert "special.")
1/2 cup sugar
2 tablespoons cornstarch (I always use arrowroot powder in place of cornstarch in a recipe because cornstarch is made with GMO corn. I've heard there is non- GMO cornstarch but I've never found it.)
1 cup water
1 teaspoon vanilla
Cook this mixture on a medium/low flame until clear, stirring almost constantly.
Pour over rhubarb in dish.
Top with the remaining crumb mixture and bake at 350 degrees for 45 minutes.
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