It’s that wonderful time of year again when the delicious, tangy rhubarb is ready to harvest! Rhubarb can be enjoyed by itself as a crispy treat or as a sweet delectable dessert. Try this easy to make recipe for Rhubarb Crunch!
Recipe for Rhubarb Crunch
Ingredients you will need.
- 1 1/2 C. flour
- 1 1/2 C. quick-cooking rolled oats
- 1 1/2 C. brown sugar
- 1/2 tsp. ground cinnamon
- 3/4 C. butter, cut into pieces
- 6 C. chopped rhubarb
- 1 1/2 C. sugar
- 3 T. cornstarch
- Red food coloring, optional
In a large bowl, stir together flour, oats, brown sugar and cinnamon.
Cut in butter until mixture is crumbly. The Rada Serrated Food Choppper works like a charm to do this step.
Pat half of oats mixture over bottom of a 9 x 13″ pan.
Spread rhuarb over crust layer; set aside.
In a saucepan combine 1 1/2 cups water, the sugar and cornstarch. Bring to a boil over medium heat. Cook and stir until thickened. If desired, stir in a few drops of red food coloring.
Pour hot mixture over rhubarb layer.
Sprinkle with remaining half of oats mixture and bake for 1 hour in a 350 degree oven.
Makes 15 to 20 servings!
Great Cookbooks that Make Great Gifts!
If you’re a rhubarb fanatic, this is the book for you! This new cookbook will satisfy every rhubarb craving with 101 recipes for bread, muffins, main dishes, salads, soups, cookies, bars, cakes, cobblers, condiments and beverages, all using rhubarb.
Rada offers 43 titles of very unique cookbooks that you won’t find elsewhere. Here are just a few titles:
- Quickies in the Kitchen: 30 Minute Meals
- 400 Calorie Dinners
- Campfire Cooking
- Candy Bouquets
- 9×13: A Plan for your Pan
- Grills Gone Wild: Meats & Mains
- Stuffed Cookies & Cupcakes
You’ll find that Rada’s Cookbooks just can’t be beat. Try them for yourself at the Rada Kitchen Store.
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Rhubarb in America!
From The Writer’s Almanac:
On this date (January 11) in 1770, Benjamin Franklin introduced rhubarb to America. He was representing the American colonies as an ambassador in London, and sent a crate of rhubarb to his friend John Bartram. The plant, native to central Asia, had been introduced in Europe by traders; the rhubarb that Franklin sent to America had come to London from Siberia. Rhubarb first appeared in American seed catalogs in 1829, and soon became a popular ingredient in pies. John Bartram was also responsible for introducing kohlrabi and poinsettias to America.
Watch and Follow Along!
You can do it too! Make your very own pan of Rhubarb Crunch with this helpful video.
Hi, Kristy in the Rada Kitchen. Today I’m making a recipe out of our rhubarb cookbook, “101 Recipes Using Rhubarb”. Not just pies and desserts, it has cookies, breads and even some main dishes that all use rhubarb. Today I’m going to make the Rhubarb Crunch.
The ingredients you need for the Rhubarb Crunch is a cup and a half of all-purpose flour, a cup and a half of quick cooking rolled oats, a cup and a half of brown sugar, a half of teaspoon of cinnamon, three quarter cup of butter that has been cut into pieces, three tablespoons of cornstarch, cup and a half of regular white sugar, and optional red food coloring and then you’ll need 6 cups of chopped rhubarb, fresh or frozen.
So I went out to my garden and I cut some fresh rhubarb for this recipe. Now you want rhubarb that’s about 12 to 24 inches and with the Rada Serrated Paring Knife, that’s the best I have found for tough woody vegetables like this. And you’re going to cut off the leaf and then to the bottom maybe a couple of inches off the bottom. And then you’ll want to wash the rhubarb after you get it cut. I want to show you how well this serrated paring knife works. I just take a bundle and it just slices right through. This knife has little tiny serrations, it’s like a little saw and it cuts through all that stringy, fibers in this rhubarb. Super easy. Alright, so I have my six cups of rhubarb. Before I started chopping this I preheated my oven to 350 degrees.
And now we’re going to mix the cup and a half of flour, the quick cooking oats, the brown sugar, the cinnamon, I’m just going to stir that together. Now to this you are going to add the butter that I had cut up into little pieces. And then I’m going to use the Rada Food Chopper. So with this food chopper I am going to cut my butter into the flour, oat mixture until it gets all crumbly. Now this is the serrated one we also have a plain edge one. This is good to do this, you could also chop nuts with it, you could cut up celery, potatoes, anything to make potato salad. So now I have all the butter and sugar all mixed in with the oats and we’re going to spread half of this mixture on the bottom of a 9 X 13” pan and I’m going to use the Rada Rectangular Baker. And I’m going to evenly spread that out and then you’re going to take you’re six cups of rhubarb and put that over the crust.
So now we are going to go to the stovetop and we’re going to mix a cup and a half of water, our sugar, our cornstarch and our food coloring and that will be a sauce that we’ll pour over our rhubarb in the pan.
In a small saucepan, combine a cup and a half of water, cup and a half of sugar, and three tablespoons of cornstarch. Mix that together and put it on a medium heat and bring that to a boil. Stir the mixture until it boils and gets thick and it gets clear too. Now this is when you add a couple drops of food coloring if you want. It gives it more of a red rhubarb color. And then we are going to pour this hot mixture over our rhubarb in our pan. And then the other half of our crumb mixture we’ll sprinkle over the top.
Bake this in a pre-heated 350 degree oven for 1 hour.
The Rhubarb Crunch has baked in the oven for an hour and I let it cool just slightly. You can serve this warm or cold. It’s a delicious, easy dessert. Rhubarb Crunch, one of 101 recipes in our Rhubarb Cookbook.
End of Transcript.