Tuesday, May 29, 2007
So I just went out today and picked some rhubarb to make a double batch of this sticky, super-sweet, dessert. You should go and do the same.
*Cut the sugar, as desired. With ice cream or cream, it's great, and sweet-teethed superheros eat this plain, but the rest of you, cut the sugar!
1 cup flour
3/4 cup rolled oats (old fashioned)
1 cup firmly packed brown sugar
1/2 cup melted butter
1 tsp. cinnamon
Mix until crumbly in a small bowl and then press 1/2 of the mixture into a greased 9x9" square pan.
Layer on 4 cups of chopped rhubarb (fresh or frozen can be used).
In a saucepan, combine 1 cup granulated sugar, 1 cup water, 2 tablespoons corn starch, 1 tsp. vanilla, and, if desired, one package of strawberry jello. Cook until transparent and bubbly, then pour over the rhubarb layer.
Top with the remaining 1/2 of the crumb mixture and bake at 350 degrees for one hour. Let sit to cool a bit and thicken. Serve with ice cream or eat plain at any hour. (You can also eat piping hot with ice cream, which is also delicious, but it will be more like rhubarb soup than rhubarb crunch.)
Gobbled by Abigail on 5/29/2007