Rhubarb Crunch

One of my favorite things about spring is RHUBARB.  You see, even when the ground is still cold and there are hardly any other signs of growth, if you look closely at a rhubarb plant, you will see signs of pink life.  Those little curls of pink starting to unfurl from the ground.  Ready to grow into magnificent leaves and brightly colored stocks.  Oh how I love the sight of rhubarb.

Of course the taste is amazing.  I remember growing up eating rhubarb pie and spreading Mom's strawberry rhubarb jam on a hot buttered margerined piece of toast.  Oh yum.  Better yet were the times when we were allowed to put some of that jam on top of a bowl of ice cream - PURE HEAVEN!!!  We always had plenty of rhubarb and I loved it.

Now, with my own garden, we bought two rhubarb plants about 7 or 8 years ago, not really having a clue what kind I was buying.  But I planted them and to my delight, now I realized they are the bright red colored rhubarb.  So sweet, and my kids actually take a bowl of sugar and a stock of rhubarb and dip and eat!  (still a little to sour for me
!)

So I thought I would share one of our family's favorite rhubarb recipes with you today.  It's quick and easy and OH SO YUMMY!  Best served warm, but still just as delicious chilled.  The kids love to take the leftovers for school lunches.

RHUBARB CRUNCH

This is what you'll need:

    8 cups rhubarb (chopped)

    2 1/4 cup all-purpose flour

    2 cups oats

    2 1/4 cup light brown sugar (packed)

    1 cup melted butter

    2 teaspoon 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 buttered 9 x 13 baking dish.  

Add chopped rhubarb atop pressed-in crumb mixture in the baking dish. 

 Sugar Sauce:

2 cups granulated sugar

4 tablespoons cornstarch

2 cup cold water

2 teaspoon vanilla extract

Whisk sugar, cornstarch and water together in a glass bowl.

Microwave until thick, clear, and bubbly, approximately 3-5 minutes. Remove from microwave and whisk in vanilla. Pour sugar sauce evenly over rhubarb.

Top with remaining crumb mixture.

Bake at 350 degrees for 30-40 minutes or until edges are bubbling and crumb topping has browned.

 Top with Ice Cream and strawberry sauce if desired!  ENJOY!