Rhubarb Crunch
1 cup rolled oats
1/2 cup all-purpose flour
3/4 cup packed light brown sugar
1/2 cup butter or margarine
1 cup granulated sugar
1/2 cup water
4 cups rhubarb, in 1-inch pieces
Oven: 350 degrees
Mix oats, flour and brown sugar. Cut in butter until crumbly. Pat half the mixture onto the bottom of a greased 8-inch square baking pan.
In a saucepan, mix the granulated sugar and water. Bring to a boil, add rhubarb, and simmer 8-10 minutes, or until soft. Drain, reserving syrup.
Whirl rhubarb in blender or press through a sieve (there should be about 2 cups of puree). Cover oatmeal in pan with puree and top with remaining crumb mixture. Bake about 45 minutes. Serve warm with remaining syrup. Serves 6-8.
1/2 cup all-purpose flour
3/4 cup packed light brown sugar
1/2 cup butter or margarine
1 cup granulated sugar
1/2 cup water
4 cups rhubarb, in 1-inch pieces
Oven: 350 degrees
Mix oats, flour and brown sugar. Cut in butter until crumbly. Pat half the mixture onto the bottom of a greased 8-inch square baking pan.
In a saucepan, mix the granulated sugar and water. Bring to a boil, add rhubarb, and simmer 8-10 minutes, or until soft. Drain, reserving syrup.
Whirl rhubarb in blender or press through a sieve (there should be about 2 cups of puree). Cover oatmeal in pan with puree and top with remaining crumb mixture. Bake about 45 minutes. Serve warm with remaining syrup. Serves 6-8.
posted by Nightowl | 8/25/2006
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