.................. Cooking with Barry & Meta: 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

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 . . .