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.
How Many Meals Are In A Whole Lamb?
1 hour ago