My father always grew rhubarb in his garden so I love rhubarb season because it reminds me of home. I just recently found rhubarb at our grocery store and was thrilled to get to make this crunch. It is excellent with ice cream over it just out of the oven.
Rhubarb Crunch
1 cup all purpose flour
1 cup packed brown sugar
1/2 cup butter or margarine, melted
3/4 cup rolled oats
1 tsp. ground cinnamon
4 cups sliced fresh rhubarb
Topping: 1 cup sugar
1 cup water
2 tsbp cornstarch
1 tsp vanilla extract
Few drops of red food coloring
In a large bowl, combine flour, oats, brown sugar, cinnamon and butter. Mix until crumbly. Press half of the mixture into an ungreased 9 inch square baking pan. Cover with rhubarb. For topping, combine sugar and cornstarch in a small saucepan. Add water. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Remove from the heat. Stir in vanilla and food coloring if desired. Pour over rhubarb. Top with remaining crumb mixture. Bake at 350 degrees for 50-60 minutes or until bubbly. Makes 8-10 servings.
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