Rhubarb Crunch

The Professor has been complaining about the lack of rhubarb desserts in our home for several years now.  I vaguely recall trying to make something with rhubarb a long time ago, before I even met the Professor and, as I recall, the results were less than stellar.

Rhubarb is kind of a funky ingredient.  It’s super sour so it takes a lot of sugar to make it into a tasty dessert.  It’s also important to get the ratios just right because too much sugar will mask the rhubarb and spoil the lovely sour-sweet flavor that creates such a unique taste.

Last week the Professor finally got his wish.  It happened in part because I found some rhubarb at the farmers market (the stuff is actually kind of hard to find in DC) and in part because I needed to bribe him to stop complaining about the ham loaf I was making.

This time the results WERE stellar. Thanks to the handy dandy  Mennonite Community Cookbook.

Rhubarb Crunch Recipe – from the Mennonite Community Cookbook

Mix until crumbly:

1 c. flour

3/4 uncooked oatmeal

1 c. brown sugar, packed

1/2 c. melted butter

1 t. cinnamon

Prepare 4 cups of diced rhubarb.

Press half of the crumbs in a greased 9 inch baking pan.

Add diced rhubarb.

Combine the following in a saucepan.

1 c. white sugar

2 T. cornstarch

1 c. water

1 t. vanilla

Cook until thick and clear.

Pour over rhubarb.

Top with remaining crumbs.

Bake at 350 F for 35 to 40 min.