Rhubarb Crunch
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. Desserts like rhubarb crunch, crisp, pie, and bars are all great ways to add a little sweetness to rhubarb.
Ingredients
- 1 1/2 C. flour
- 1 1/2 C. quick-cooking rolled oats
- 1 1/2 C. brown sugar
- 1/2 t. 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
Instructions
- In a large bowl, stir together flour, oats, brown sugar and cinnamon.
- Cut in butter until mixture is crumbly.
- Pat half of oats mixture over bottom of a 9 x 13″ pan.
- Spread rhubarb 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.