I.Love.Rhubarb. My Mom has a gigantic rhubarb patch and that works well for me 🙂 There are all sorts of great things you can make with rhubarb but my very favorite is rhubarb crunch. I got this recipe from my brother… more about him later. Let’s get cooking!
Back to my brother. He has taught be some valuable stuff over the years… don’t shoot a BB gun at a piece of sheet metal, don’t put your tongue on both prongs of a D battery… stuff that lasts with you for a lifetime 🙂 One of the most culinary of all the bits of wisdom I’ve gleamed from him is that you can never have too much crunch on rhubarb crunch. You’ll notice this recipe has a lot of crunch. If you think about it… when was the last time you were eating something with a crumble topping and thought “Wow, I wish there was less buttery, oatmeal brown sugary goodness on here!”. Exactly… so out of all the times my brother has been wrong… this is not one of them 😉
Back to the recipe!
I could say the ice cream is optional but it’s really not. Look at it start to melt into the hot crunch soup 🙂 All we had was Neapolitan so I ended up with a little strawberry in there to but everyone knows strawberries and rhubarb go great together so no worries here!
If you can get your hands on some rhubarb you gotta try this crunch! It tangy and sweet and crunchy and oh so delicious. Trust me, I’ve already had 2 bowls and it’s not completely cooled yet 😉
4 cups rhubarb, roughly chopped
1 cup water
1 cup sugar
2 Tbs cornstarch
1 tsp vanilla
1 cup flour
1 cup brown sugar
3/4 cup oatmeal
1/2 cup/1 stick butter
1 tsp vanilla
1/4 tsp salt
Heat oven to 350. Place rhubarb in baking dish (8 by 8 or equivalent). Bring sugar, water, and cornstarch to a boil on the stove. Remove from heat and add in vanilla. Pour over rhubarb. Melt butter in hot pan. In medium bowl mix flour, br. sugar, oatmeal, cinnamon, and salt. Pour melted butter over dry ingredients and mix. Crumble over rhubarb mixture in baking dish. Bake for about an hour. Allow to cool most of the way, if you can 🙂