1 1/2 pounds rhubarb (about 12 stalks)
1 stick (1/2 cup) unsalted butter
3/4 cups granulated sugar
2 tablespoons cornstarch
1 cup water
1/2 teaspoon salt
1/2 teaspoon vanilla
1 up all purpose flour
3/4 cup old fashioned rolled oats
1 cup packed light brown sugar
1 teaspoon cinnamon
vanilla ice cream (optional)

Directions:
Preheat oven to 350°F and grease a 13 x 9 inch baking pan.

Trim rhubarb and cut into 1/2 inch pieces (you should have about 5 cups). Arrange rhubarb evenly in baking pan. In a small saucepan melt butter.

In another small saucepan stir together granulated sugar, cornstarch, water, and 1/4 teaspoon salt. Bring mixture to a boil and simmer, stirring, until thickened and clear, about 3 minutes. Stir in vanilla and pour mixture over rhubarb.

In a bowl, stir together flour, oats, brown sugar, cinnamon, butter, and remaining 1/4 teaspoon salt until mixture resembles coarse meal. Sprinkle mixture evenly over rhubarb.

Bake crunch in middle of oven 1 hour, or until rhubarb is tender and top is crisp and golden. Cool crunch in pan on a rack 15 minutes.

Serve crunch warm with ice cream if desired.

home      main index      category      recipe list