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June 2007 Issue
Rhubarb Crunch
by Ronda L. Halpin
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Continuing our focus on rhubarb, this month's recipe is quick and easy to make. It's really as simple as pulling out a large bowl, tossing some diced rhubarb with sugar and flour, putting it in a baking dish and sprinkling it with a crumbly topping. Then it goes in the oven for a bit and you've got the perfect topping for scoop or two of vanilla ice cream.

I like to use a combination of butter and canola oil for this recipe. All oil and it will just end up coating the tongue. But all butter and it ends up tasting far too much like butter and not enough like rhubarb! You can get rhubarb in many grocery stores in the spring and early summer months or, if you're like me, the back yard!

As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at . Enjoy!

 

Rhubarb Crunch

  • 4 cups diced rhubarb
  • 1 cup white sugar
  • 3 tablespoons all-purpose flour
  • 1 cup packed light brown sugar
  • 1 cup quick cooking oats
  • 1 1/2 cups all-purpose flour
  • 1/2 cup butter
  • 1/2 cup canola oil
  • Vanilla ice cream
Preheat the oven to 375 degrees F. Lightly grease a 9x13 inch baking dish.

In a large mixing bowl, combine the rhubarb, white sugar, and 3 tablespoons of flour. Stir well and spread evenly into a baking dish. Set aside.

In the same large mixing bowl, combine the brown sugar, oats, and 1 1/2 cups of flour. Stir well then cut in the butter and mix in the oil until the mixture is crumbly. Sprinkle the mixture over the rhubarb layer.

Bake in the preheated oven for 40 minutes. Serve warm over vanilla ice cream.

  • Yields: 4 servings
  • Preparation Time: 1 hour
 



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