| Rhubarb Crunch | |
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| prep time: 00:20 cook time: 00:40 serves: 4 - 6 cost: $2.75 vegetarian |
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This is another of Jim's childhood staple baking experiences. His mother planted rhubarb once, and from there, it's all over: you have to think of something to do with the wagon loads of rhubarb that you cart in every day during the latter half of summer. Rhubarb can be found in good grocery stores, though often there's just a little of it sitting on a cardboard box beside one of the fruit displays. It's long, semicylindrical, red and green. You can substitute other fruits, in which case reduce the sugar a whole lot. Rhubarb is very tart. |
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| 1 1/4 c flour 1 c oats 1 1/4 c brown sugar 1 1/2 t cinnamon 1/2 t ground cloves 5/8 c melted butter 1 c sugar 2 T corn starch 1 c water 1 t vanilla 4 c rhubarb (or other fruit) |
Mix the flour, oats, brown sugar, cinnamon and cloves thoroughly. Add melted butter and mix until crumbly. This is the crumb crust. Grease a 9x9 pan and press half of it in the bottom. In a sauce pan, mix sugar and starch thoroughly. Add cold water and vanilla. Stir. Boil it for one minute, stirring constantly, until it turns thick and clear. Add the fruit to the pan. Pour the sauce in. Sprinkle the remaining half of the crumb topping. Bake at 350 for 40-60 minutes. |
| "The quality of the rhubarb crunch alone makes up for the damage that has been done to science by the authors' flaking off while preparing this cookbook. To say nothing of the recipe-testing dinner parties." Peter Lennie |
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