This recipe appeared in the Daily Sentinel Review many years ago in Woodstock. Kim Quigley was a food writer for the paper. I had not tried this before this weekend. It was ok. Dan said he liked it. It was easy to prepare.
Double Crunch Rhubarb Crumble
1 cup all-purpose flour
1 cups rolled oats
3/4 cup firmly packed brown sugar
1/2 cup melted butter
1/2 tsp. cinnamon
1/2 tsp. grated nutmeg
pinch salt
1 cup sugar
2 tbsp. cornstarch
1 cup cold water
1 tsp. vanilla
4 1/2 cups chopped rhubarb
Stir together flour, oats, brown sugar, butter, cinnamon, nutmeg and salt and mix until crumbly.
Press half of the crumbs over the bottom and up side of a greased 9-inch baking dish.
Blend together sugar and cornstarch in saucepan. Stir in water and whisk out any lumps. Bring to a boil, stirring, reduce heat to low and cook, whisking constantly, until thick, smooth and clear -- about 5 minutes.
Remove from heat
Stir in vanilla
Spoon rhubarb over bottom layer of baking dish with crumble mixture in bottom. Drizzle cornstarch mixture over the rhubarb and top with remaining crumble.
Bake 350F for 1 hour or until top is golden brown.
Serves 8.
1 cup all-purpose flour
1 cups rolled oats
3/4 cup firmly packed brown sugar
1/2 cup melted butter
1/2 tsp. cinnamon
1/2 tsp. grated nutmeg
pinch salt
1 cup sugar
2 tbsp. cornstarch
1 cup cold water
1 tsp. vanilla
4 1/2 cups chopped rhubarb
Stir together flour, oats, brown sugar, butter, cinnamon, nutmeg and salt and mix until crumbly.
Press half of the crumbs over the bottom and up side of a greased 9-inch baking dish.
Blend together sugar and cornstarch in saucepan. Stir in water and whisk out any lumps. Bring to a boil, stirring, reduce heat to low and cook, whisking constantly, until thick, smooth and clear -- about 5 minutes.
Remove from heat
Stir in vanilla
Spoon rhubarb over bottom layer of baking dish with crumble mixture in bottom. Drizzle cornstarch mixture over the rhubarb and top with remaining crumble.
Bake 350F for 1 hour or until top is golden brown.
Serves 8.
I am not that big into rhubarb, but I bet it would be great with any fruit!
ReplyDeleteWelcome to The Foodie Blogroll! :)
Jennydz...you could make it with any fruit I would think.
ReplyDeleteThanks for allowing me to rejoin the
Foodie Blogroll again. :)
I find rhubarb a little tart by itself, but strawberry-rhubarb pie is one my favorites. I bet strawberry-rhubarb crumble would be good too!
ReplyDeleteI have always wanted to try rhubarb, and have gone so far as to buy it at the Farmers Market just to let it rot! I'm a bad Southerner. Perhaps I'll try this when we're at the beach over Memorial Day!
ReplyDeleteYou should give it a try but it defiantly needs sugar added to it. It is a nice desert following a meal of rich food.
ReplyDeletehopie....rhubarb is tart but enough sugar cures that.. :) .. .. strawberries with the rhubarb is a good combo as well.
ReplyDeleteabby....well....I have done that as well...you can freeze rhubarb...it does freeze easily.... Thanks for your comment..
ReplyDeleteDan..thanks for your comment...:)
ReplyDeleteYummy yum, looks like a great way to enjoy rhubarb!
ReplyDeleteThanks for your comment :)
Such a timely and yummy looking recipe!
ReplyDeletesimplylove....thanks for stopping by and leaving your comment... :)
ReplyDeleterosanne...I really like rhubarb.... I am waiting for more to be ready to make a pie next. Dan will be making a rhubarb dish today I believe.
thanks for the comments
simplylove....thanks for stopping by and leaving your comment... :)
ReplyDeleterosanne...I really like rhubarb.... I am waiting for more to be ready to make a pie next. Dan will be making a rhubarb dish today I believe.
thanks for the comments