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Archive for June, 2012

Fresh local backyard rhubarb is in season. The tart stalks have been on my mind for the past week or so and yesterday I celebrated this cusp of summer  “fruit” by making a relatively simple crunch. It’s the first time I’ve made this and I like the result but will probably experiment with less sugar next time. It’s delicious warm or cold and a scoop of vanilla ice cream or whipped cream would make an ideal companion.

Rhubarb & Strawberry Crunch

Ingredients:

1 cup flour

¾ cup rolled oats

1 cup brown sugar

1 tsp cinnamon

½ cup butter, melted (or margarine)

4 cups sliced/diced rhubarb

2 cups frozen/fresh strawberries (optional, can substitute other berries, apples or pears)

 Glaze

1 cup sugar

2 tbsp cornstarch

1 cup water

1 tsp vanilla

Method:

Combine the flour, oats, brown sugar, cinnamon and butter and stir/blend well. Gently pat half the crumb mixture into a 9” square buttered pan. Top with rhubarb and strawberries.

In a saucepan, combine sugar and cornstarch and slowly add water. Stir constantly over low heat until thick. Add vanilla. Pour mixture over rhubarb and strawberries. Sprinkle with the remaining crumbs. Bake at 350F for 40-45 minutes or until bubbly.

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