Rhubarb Crunch

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Rhubarb Crunch

Source: Gooseberry Patch Family & Friends Cookbook

Good served with vanilla ice cream or frozen vanilla yogurt
You can cut this recipe in half and use an 8 x 8-inch pan

Ingredients

1 c. unbleached all-purpose white flour
¾ c. quick cooking oats
1 c. brown sugar, packed
1 t. cinnamon, optional
1/2 c. butter, melted

1 c. white sugar
1 c. water
1 Tbls. cornstarch

4 c. fresh rhubarb, chopped (add fresh strawberries to equal 4 cups, if preferred)

chopped walnuts for topping, optional

Instructions

Combine flour, oats, brown sugar, cinnamon if using and butter. Mix well.

Press half the mixture into a parchment lined 9x13” baking pan (see Note). Spray parchment paper with a little non-stick cooking spray.

Combine sugar, water and cornstarch; bring to a boil. Continue to boil until clear; set aside.

Place rhubarb on top of crust; pour hot cornstarch mixture over top. Sprinkle on reserved oat mixture (I added chopped walnuts to the remaining topping before sprinkling over rhubarb)

Bake at 350 degrees for 1 hour.

NOTE: If you put crust directly into a greased pan, it will stick to the bottom and will be really hard to get the crust to come away from the pan.