Rhubarb: Rhubarb Crunch

posted by Celene 05-11-103 5:28 PM

Rhubarb Crunch
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 lb. rhubarb -- about 12 stalks
1 stick unsalted butter
3/4 c. granulated sugar
2 T. cornstarch
1 c. water
1/2 t. salt
1/2 t. vanilla
1 c. flour
3/4 c. rolled oats
1 c. packed light brown sugar
1 t. cinnamon
Vanilla Ice Cream

Preheat oven to 350 degrees and grease a 13x9" baking pan.

Trim rhubarb and cut into 1/2" pieces, you should have about 5 cups. Arrange rhubarb evenly in baking pan.

In a small saucepan, melt butter. In another small saucepan, stir together granulated sugar, cornstarch, water, and 1/4 t. salt. Bring mixture to a boil and simmer, stirring, until thickened and clear, about 3 minutes. Stir in vanilla and pour mixture over rhubarb.

In a bowl, stir together flour, oats, brown sugar, cinnamon, butter, and remaining 1/4 t. salt until mixture resembles coarse meal. Sprinkle mixture evenly over rhubarb. Bake crunch in middle of oven 1 hour, or until rhubarb is tender and top is crisp and golden.
Serve warm with ice cream.

Source: Gourmet Magazine, July 1997

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