Barry harvested the rhubarb and I made another yummy rhubarb dessert! We served it warm with a scoop of vanilla ice cream.
Saucy Rhubarb Crunch Yield: 7"x11" or 8.5"x11" baking dish.
4 cups rhubarb (chopped into ½ to 1” chunks)
1 1/4 cup all-purpose flour
1 cup oats
3/4 cup packed brown sugar
1/2 cup (1 stick) melted butter
1 teaspoon ground cinnamon
Chopped pecans (1/2 to 3/4 cup) to place on top of crumble
Sauce:
1 cup granulated sugar
2 tablespoons cornstarch
1 cup cold water
1 teaspoon vanilla
Pinch of ground cinnamon
- Chop rhubarb and set aside.
- Mix together the flour, oats, cinnamon, brown sugar and melted butter.
- Press one-half of crumb mixture into a sprayed 7"x11" or 8.5"x11" baking dish.
- Sauce: Whisk together sugar and cornstarch in a microwave safe bowl; add water and mix thoroughly.
Mix sugar and cornstarch thoroughly before adding water to avoid lumps in the sauce. - Microwave until thick, clear, and bubbly, approximately 3 to 5 minutes. Remove from microwave; then whisk in vanilla and a pinch of cinnamon.
- Assembly: Place chopped rhubarb on top of crumb crust.
- Top with remaining crumb mixture, and chopped pecans if desired.
- Bake in a preheated 350° oven until edges are bubbling and crumb topping is browned, about 30 to 40 minutes.
Recipe without photos . . .
Saucy Rhubarb Crunch Yield: 7"x11" or 8.5"x11" baking dish.
4 cups rhubarb (chopped into ½ to 1” chunks)
1 1/4 cup all-purpose flour
1 cup oats
3/4 cup packed brown sugar
1/2 cup (1 stick) melted butter
1 teaspoon ground cinnamon
Chopped pecans (1/2 to 3/4 cup) to place on top of crumble
Sauce:
1 cup granulated sugar
2 tablespoons cornstarch
1 cup cold water
1 teaspoon vanilla
Pinch of ground cinnamon
- Chop rhubarb and set aside.
- Mix together the flour, oats, cinnamon, brown sugar and melted butter.
- Press one-half of crumb mixture into a sprayed 7"x11" or 8.5"x11" baking dish.
- Sauce: Whisk together sugar and cornstarch in a microwave safe bowl; add water and mix thoroughly.
- Microwave until thick, clear, and bubbly, approximately 3 to 5 minutes. Remove from microwave; then whisk in vanilla and a pinch of cinnamon.
- Assembly: Place chopped rhubarb on top of crumb crust.
- Top with remaining crumb mixture, and chopped pecans if desired.
- Bake in a preheated 350° oven until edges are bubbling and crumb topping is browned, about 30 to 40 minutes.
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