Pages

Saucy Rhubarb Crunch

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
  1. Chop rhubarb and set aside. 
  2. Mix together the flour, oats, cinnamon, brown sugar and melted butter.
  3. Press one-half of crumb mixture into a sprayed 7"x11" or 8.5"x11" baking dish.
  4. 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.
  5. Microwave until thick, clear, and bubbly, approximately 3 to 5 minutes. Remove from microwave; then whisk in vanilla and a pinch of cinnamon. 
  6. Assembly: Place chopped rhubarb on top of crumb crust. 
  7. Top with remaining crumb mixture, and chopped pecans if desired. 
  8. 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
  1. Chop rhubarb and set aside. 
  2. Mix together the flour, oats, cinnamon, brown sugar and melted butter.
  3. Press one-half of crumb mixture into a sprayed 7"x11" or 8.5"x11" baking dish.
  4. Sauce: Whisk together sugar and cornstarch in a microwave safe bowl; add water and mix thoroughly.
  5. Microwave until thick, clear, and bubbly, approximately 3 to 5 minutes. Remove from microwave; then whisk in vanilla and a pinch of cinnamon. 
  6. Assembly: Place chopped rhubarb on top of crumb crust. 
  7. Top with remaining crumb mixture, and chopped pecans if desired.
  8. Bake in a preheated 350° oven until edges are bubbling and crumb topping is browned, about 30 to 40 minutes.

No comments:

Post a Comment